- 340 grams (12 0z) white mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 onion, chopped finely
- 2 tomatoes, chopped finely
- 1 1/2 teaspoon tomato paste
- 1 garlic clove, fresh zest
- 1 inch fresh ginger, zest
- 2 tablespoons chopped cilantro, plus extra for garnish
- 2 chillies chopped finely
- 1 1/2 teaspoon tandoori masala (is non spicy but
salty)
- 1/3 cup milk or cream (I used 2% milk)
- 4 tablespoons oil
- salt to taste
Method
- Melt butter in a pan and add mushrooms. Stir fry them,
making sure the mushrooms are evenly coated with butter. Add a dash of
salt, this will help the mushrooms to release water and also season it.
- After 5 to 7 minutes, the mushrooms will shrink in size
and start to leave water. Stir fry for a couple of minutes longer, till
most of the water from the mushrooms evaporates. Keep aside.
- Heat oil in a vessel. Add onions and fry till it’s
golden brown.
- Add garlic paste, ginger paste, green chillies and
cilantro. Fry for a minute.
- Add tomatoes, tomato paste and cook on medium high for
10-12 minutes, till it starts to leave oil.
- Add the sautéd mushrooms, tandoori masala and salt
for taste. Mix well.
- Lower the heat, add milk or cream and stir gently for a few minutes. Keep on fire for a couple of minutes , till all mixed in.
- Serve hot, garnished with freshly chopped cilantro
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