Wednesday, December 12, 2012,2:35 AM
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PrintMASALA MUSHROOMS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan and fry the onion for about 5-7 minutes or until golden brown.
- Add the ginger- garlic paste and cook for a minute or two.
- Stir in the tomatoes and water and cook over a moderate heat for 15 minutes, add little hot water if needed.
- Add the turmeric, chilli, coriander powder and garam masala halfway through cooking. Stir in the nut paste. Adjust seasoning with salt.
- Add the mushrooms, cover and cook for about 10-12 minutes or until done. Stir often.
- Uncover and cook till dry off any excess liquid. Stir in the cumin and fresh coriander, serve hot.
INGREDIENTS
- 500 grams chestnut or button mushrooms, pat dried and thickly sliced
- 1 tablespoon IDHAYAM sesame oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 100 ml hot water
- 25 grams raw cashew nuts, soaked, drained and ground to a paste
- 2 tablespoon ginger- garlic paste
- ½ teaspoon of turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 2 teaspoon cumin powder
- Red chilli powder, to taste
- Salt to taste
- 2 tablespoon chopped fresh coriander
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