Tuesday, December 3, 2013

Rogani Mushroom

Onion (quartered) - 1 Large
Tomatoes (quartered) - 3 Medium-sized 
Green Chillies - 2 nos. (reduce if you want less heat)
Garlic - 5 Cloves 
Ginger - 1" piece 
Vegetable/ Canola/ Sunflower cooking oil - 3 Tbsps 
Coriander powder - 2 Tsps 
Cumin powder - 1 Tsp
Red chilli powder (optional) - 1/2 Tsp
Turmeric powder - 1/4 Tsp 
Garam masala - 1 Tsp
Button mushrooms wiped clean and cut into halves - 500 Gms 
Salt to taste
Thick unsweetened Yogurt, whisked till smooth - 4 Tbsps 
Chopped fresh coriander to garnish
Warm Water - 1/2 Cup

1. Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste.
2. Heat the cooking oil in a deep pan on medium heat, add the above mixture and coriander powder, cumin powder, red chilli powder, turmeric powder and garam masala powder. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
3. When the masala is done, add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked.
4. Remove from heat and stir in the yogurt till fully blended.
5. Garnish with chopped fresh coriander and serve with Rice or Chappati/Naan.

- There is no need to add any water in the food processor while grinding the tomato paste as the juices from the tomatoes will provide sufficient liquid.
- It is essential to add the mushrooms only after the masala is done, otherwise the mushrooms will be overcooked and pulpy.

Image Courtesy - Google                              Receipe Courtesy - Petrina Sarkar 

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