MUSHROOM –SPRING ONION MASALA
Ingredients
- Mushroom – 500gms
- Spring Onion – 3 springs (keep the white and green parts separately)
- Onion – 2
- Ginger garlic paste - 2tbsp.
- Tomato – 2
- Cashewnuts soaked in warm water – ¼ cup (to make paste)
- Cream – 2 tbsp
- Kashmiri chilly powder – 2 tbsp
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Jeera powder – ½ tsp
- Kasuri methi – ½ tsp
- Salt as needed
- Water - ¼ cup
- Oil - 2 tbsp
Method
Heat oil in a pan, add finely chopped onion and the white segment of the spring onion until a delicate brown colour is achieved. Subsequently, add ginger-garlic paste sauté, then add kasuri methi, salt, and the various spices; sauté, then add chopped tomatoes and sauté thoroughly before adding cashew paste to the mixture. To this blend add a quarter cup of water along with the chopped mushroom and allow it to simmer for 10 mins. Finally add green part of spring onion, cream and mix well.
Heat oil in a pan, add finely chopped onion and the white segment of the spring onion until a delicate brown colour is achieved. Subsequently, add ginger-garlic paste sauté, then add kasuri methi, salt, and the various spices; sauté, then add chopped tomatoes and sauté thoroughly before adding cashew paste to the mixture. To this blend add a quarter cup of water along with the chopped mushroom and allow it to simmer for 10 mins. Finally add green part of spring onion, cream and mix well.
Our dish is now ready to be served alongside ghee rice or
roti.
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