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Sunday, April 3, 2011

Rogan Mushroom (Mushrooms in Onion Tomato Gravy)

I hold mushrooms in high regard. Not only they are rich in nutrients like some B Vitamins and essential minerals- I find them delicious. Give me a mushroom sandwich or cream of mushroom soup anytime- really.

You can add green peas to the following recipe and make a version of Khumb-matar ki sabzi (Mushroom -peas curry)

1 large onion quartered
3 medium-sized tomatoes quartered
2 green chillies
5 cloves garlic
1" piece of ginger
3 tbsps cooking oil
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder (optional)
1/4 tsp turmeric powder
1 tsp garam masala
500 gms button mushrooms wiped clean and cut into halves
Salt to taste
4 tbsps thick unsweetened yogurt or sour cream, whisked till smooth
Chopped fresh coriander to garnish

Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
Heat the cooking oil in a deep pan on medium heat, add the above mixture and all the powdered spices. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
When the masala is done , add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked. Stir in the yogurt or sour cream.

A bit of cashew paste and ground poppy seeds can do wonders for a gravy. I like using it in my meatballs (Kofta curry). You can use it for this recipe too.

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