MUSHROOM MASALA

Ingredients

Button mushroom-200gms, Onion-3 chopped, Green chilly -2-3chopped, Ginger-garlic paste-2tbsp, Tomato-3 chopped, Curry leaves -a few, Khus Khus -1tbsp or Cashew nuts -6.  Fennel seeds/perumjeeragm-2tsp, Coriander leaves 1/2 cup, Oil-2tbsp, Jeera powder-1tsp, Garamond masala -1tbsp, Turmeric powder-1tsp, Red chilly powder-2tsp, Salt as needed, Water.

Method

1.      Heat oil in a pan, add fennel seeds, let it splutter, add chopped onions, sauté well, add ginger garlic paste, chopped green chilly and Khus Khus, sauté  for 3-5 mins.

2.      Add the powders, sprinkle little water, sauté for few mins, then add chopped tomato, curry leaves, sauté again and cook the masala by covering for 4-5 mins  until the tomato become soft and mashy.

3.      Turn off the flame and let it cool down.

4.      Wash and chop the button mushrooms in half and keep aside.

5.      Grind the cooled masala into a fine paste.

6.      Heat the pan, add little oil, ground paste & chopped mushrooms and cook in medium flame until the water from the mushroom oozes out.

7.      Then add required water for thick gravy, check the salt, then add coriander leaves, boil for few more mins and turn off the flame.

8.      Mushroom masala is ready to serve with Roti or Nan.