Rogani mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Mushrooms; stemmed and boiled |
| ½ | cup | Oil; (100 ml.) |
| 4 | Bay leaves | |
| ½ | teaspoon | Mace; (javitri) (2 g.) |
| 4 | Cloves | |
| 4 | Green cardamom | |
| 4 | Black cardamom | |
| 4 | Cm cinnamon | |
| 4 | teaspoons | Ginger-garlic paste; (20 g.) |
| 1½ | cup | Tomato puree; (300 ml.) |
| Salt to taste | ||
| 2 | teaspoons | Chilli powder; (10 g.) |
| 1 | teaspoon | Turmeric powder; (5 g.) |
| 2 | teaspoons | Coriander powder; (10 g.) |
| ¾ | cup | Brown onion paste; (150 ml.) |
| 3⅓ | tablespoon | Curd; beaten 100 ml. |
| ; water (50 ml.) | ||
| A pinch of garam masala powder | ||
| 5 | grams | Coriander leaves; chopped |
| 1 | teaspoon | Ginger; julienned (5 g.) |
| 1 | teaspoon | Green chillies; julienned (5 g.) |
Directions
HEAT oil in a pan. Add bay leaves, mace, cloves, green cardamom, black cardamom and cinnamon. Saut‚ till they crackle.
Stir in the ginger-garlic paste, dissolved in a little water, and stir-fry till the water dries out. Add tomato puree, salt, chilli powder, turmeric powder, coriander powder and saut‚ till the oil floats on top. Add the brown onion paste and curd and stir-fry for two minutes. Add the mushrooms with water. Cook on low heat until the curry thickens and the mushrooms are cooked. Remove from heat and transfer to a serving dish.
Serve hot, garnished with garam masala powder, coriander leaves, julienned ginger and green chillies.
Converted by MC_Buster.
NOTES : (Mushrooms cooked in a rich onion and tomato curry) Converted by MM_Buster v2.0l.