Restaurant style mushroom masala
RESTAURANT STYLE MUSHROOM MASALA
INGREDIENTS
- Mushroom – 1 pkt
- Onion – 1
- Tomato – 2 small [ not sour ]
- Ginger garlic paste – 1 ½ tsp
- Red chilli pwdr- 1 ½ tsp or as per taste
- Coriander pwdr – 2 tsp
- Garam masala pwdr – ¾ tsp
- Turmeric – ¼ tsp
- Sugar – ½ or 1 tsp
- Cashew – 6
- Tomato ketchup – 1 tsp
- Fresh curd – 2 tbsp [ not sour ]
- Fresh cream – 2 tbsp
- Kasoori methi pwdr – ½ tsp
- Jeera – 1 tsp
- Salt to taste
- Oil to shallow fry
- Oil + ghee / butter – 1 ½ tbsp.
- Finely chopped coriander leaves to garnish
PREPARATION
- 1- Clean the mushroom and soakit for sometime for soil particles to loosen . Rinse well and ,chop .
- 2- Shallow fry the mushroom in 1 tsp oil till it sweats and complete water evaporates .Remove and keep aside .
- 3- In a mixie jar take the onion + tomato + ginger garlic paste + cashew + red chilli pwdr turmeric pwdr + coriander pwdr garam masala pwdr + salt + sugar + curd + ketchup and blend it into a smooth paste .
METHOD
Heat oil + ghee / butter ,add jeera and let it crackle .
Add the ground masala paste and stir fry for 5 minutes on medium flame till the rawness of masala leaves .
Be careful as the masala may stick to the bottom as it has cashews – keep stirring.
Now add the fried mushroom and mix well .
Add 2 or 3 tbsp of water and mix well .[ water as per the consisitency you want – the masala has to be thick or semi thick not thin ]
Simmer on low flame for 1 or 2 ,add kasoori methi pwdr + cream and mix well .
Off the flame and garnish with coriander leaves .
Transfer to a serving bowl .
Serve with any Indian bread or even jeer rice / basamati rice .
NOTES
- 1- Try the same recipe with paneer or any other veges or fried chicken or even boiled egg .
- 2- See that the tomatoes are not sour as we are adding curd also.
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