Hi everyone! How are you all? Well I have been a bit too carried away with the long weekend we had here in Tokyo, and been so busy in shopping and stuff, it's the sale carnival going on which ends on 27th and I have so much more to shop :p, that I couldn't post up new things on the blog. But now I am back with a new recipe for you guys which is super easy and a personal favorite in the house. I know this is one of the most famous recipes that you can make with mushroom in Indian cooking but still I thought to share it with you guys.
Let's get started with ingredients and then the process:
Cumin seeds—1/2 tbsp
Cinnamon (I used powdered, few sprinkles)—1/2 inch if you use whole
Tomato, roughly chopped—2 medium
Onion, roughly chopped—2 medium
Ginger and garlic, grated—1 in. piece and 3-4 cloves
Green chilies—1 chopped
Mushrooms, 4 pieces per mushroom—2 cups
Salt—as per taste
Spices—turmeric, red chili powder, coriander powder and garam masala
Have a non-stick pan on medium heat. Add oil followed by cumin seeds, cloves and green cardamom. As the cumin seeds sputter, add onion, green chilies, ginger and garlic paste and saute everything.
As soon as the onion starts turning golden brown add cinnamon powder (add cinnamon along with cloves in case you are using whole cinnamon instead of powder) and tomatoes and let them cook for 2-3 min. Now add this mixture in a mixer and make this to a puree.
Add the puree back to the pan; add turmeric, red chili powder, coriander powder and salt, mix and let it cook for few minutes till oil separates. Now add peas to this puree and let it cook covered for about 10 min.
Once the peas are soft and tender, add mushrooms and let them cook covered for 5-7 min. Mushrooms do not take much longer to cook, so keep checking in between. Once they are done, have them hot with chapati or rice.
I really hope you try and like this recipe. Thanks for stopping by, happy cooking!
P.S.: I garnished my version with some full cream in the end, total fancy, and you can completely skip it! 🙂