Before cooking mushrooms, it is advised to leave them in water for several hours until they are soft and get them from a reliable source.
Mushrooms have a high nutritional and medicinal composition as they are fat-free, and low in sodium and cholesterol.
Packed with fibre, vitamins and minerals, the nutritional levels vary depending on the mushroom type.
Ingredients
- 300 g Mushroom, chopped
- 2 Onions, chopped
- 1 Tsp. ginger, chopped
- 5 Cloves of Garlic, chopped
- 2 Tomatoes
- 4 Tbsp. Fresh yogurt
- Vegetable Oil
- 1 Tsp. black pepper
- ½ Teaspoon Cumin Seeds
- 1 Black cardamom
- 1 Tsp. turmeric powder
- 2 Tsp. coriander powder
- 1 Tsp. garam masala powder
- 3 Tsp. chilli powder
- Water
- Salt
Preparation
Step 1
Clean, rinse and wipe dry the mushrooms before chopping them.
Step 2
Using a blender, blend the onions, garlic, and ginger without adding water then keep the paste aside.
Step 3
Chop the tomatoes and blend them with yogurt to make a smooth puree.
Step 4
Heat up the oil using a sufuria then add ground onion-ginger-garlic paste. Sprinkle the black pepper
black cardamom, cumin seeds, and salt. Stir to combine and reduce the heat.
Step 5
Add the tomato and yogurt puree and sprinkle the turmeric, chili powder, coriander, and salt.
Step 6
Add the mushrooms to the mixture and stir well
Step 7
Add ¼ teaspoon of garam masala and stir well before turning it off. Serve with rice, chapati or naan.
“WATCH: The latest videos from the Star”