INGREDIENTS |
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- 250 grams fresh mushrooms
- 2 cardamoms
- 2 bay leaves
- 3 cloves
- ½ tsp garam masala
- ½ tsp chilli powder
- 1 tsp ginger, finely chopped
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- 2 green chillies, chopped
- 1 teacup beaten curds
- ½ teacup coriander, chopped
- 4 tbsp ghee or refined oil
- salt to taste
To be ground into paste :
- 2 onions
- 6 cloves garlic
- 12 mm (½") piece ginger
- 3 tbsp cashewnuts
METHOD
For the paste :
Boil the onions in 1 cup of water until it becomes soft. Put the garlic, ginger and cashewnuts and make a paste.
How to proceed :
Cut the mushrooms and keep them in hot water for 2 minutes and drain. Heat the ghee and put the cardomoms, bay leaves and cloves and sauté for a few seconds. Put the paste and sauté again for 2 to 3 minutes. Put the garam masala, chilli powder, ginger and green chillies and sauté for another ½ minute. Remove the vessel from the fire and put the curds and stir well. Keep the vessel on a low heat and keep on stirring all the time. Put the mushrooms, coriander and salt and cook for a few minutes. Ready to serve. |
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| Mostly Sunny |
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| 31°C |
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| Humidity: 70% |
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