| Serves: 4
Cooking time (approx.): minutes
Style: Indian Vegetarian
4 tablespoon(s) oil
6 green chillies slit
1 tablespoon(s) ginger-garlic paste
2 medium onion(s) chopped finely
400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water
1 teaspoon(s) crushed black pepper
½ teaspoon(s) turmeric powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) dry mint powder
1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered
1 tablespoon(s) cream
2 teaspoon(s) lime juice
salt to taste
- Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink.
- Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy.
- Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP: - Mushrooms cook fast and taste the best when they are crunchy and firm.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris). |
