Though we had a quiet start for the year, the days that followed geared us up with travel, shopping, festivals, alumni meets, weddings and the carpentry work at home that seems to be never ending; the repeated seasonal viral infections making the matters worse.
So back to my kitchen lab, with minimal stock of vegetables in the crisper, I resorted to make this all time favourite Mushroom masala served piping hot with a bowl of warm ghee rice.:)
Here we go..,
To Serve 4, you need;
A 200 gms pack of button mushrooms
2 Green chillies- slit lengthwise
1 tbsp oil
Fresh coriander leaves-to garnish
1/2 tsp red chilli powder
1/2 tsp curry powder
1/2 tsp garam masala
¼ tsp pepper powder
1/4 tsp turmeric powder
Salt- to taste
To sauté and grind to a paste
3 medium,sliced thin or minced-big onions
2 tbsps oil
1 tsp ginger-garlic paste
1-2 tomatoes- cut into 8 pcs each
- Slice onions and mushrooms separately.
- Heat the 2 tbsp oil and sauté onions until golden brown in colour.
- Add ginger-garlic paste and the cut tomatoes. Sauté well till the raw smell disappears and the tomatoes turn pulpy.
- Cool and grind this into a smooth paste adding very little water if needed. Keep aside.
- Heat the 1 tbsp oil mentioned formerly. Add the sliced mushrooms and stir-fry till tender. Add green chilles, chilly powder, turmeric, pepper powder, garam masala and salt in that order. Do not burn the powders, just see to it they get heated up well and let not change their colours.
- Go to the next step immediately!
- Add the ground paste and mix well adding a little water. Mushrooms let out water while cooking too.Simmer till mushrooms are cooked and the gravy reaches the right consistency.
- Serve hot garnished with minced coriander leaves and fresh cream if you prefer.Mushroom masala goes best with any variety of Indian roti or Pulao.