Posted by olivia lewis on 3:16 AM
| Ingredients : |
|
|
|
| Fresh
mushrooms |
: |
250 grams |
|
| Cardamoms |
: |
2 pcs |
|
| Bay leaves |
: |
2 leaf |
|
| Cloves |
|
: |
3 pcs |
|
| Garam masala |
: |
½ tsp |
|
| Chilli
powder |
: |
½ tsp |
|
| Ginger,
finely chopped |
: |
1 tsp |
|
| Green
chillies, |
: |
2 chopped |
|
| Beaten curds |
: |
1 teacup |
|
| Coriander,
chopped |
: |
½ teacup |
|
| Ghee or
refined oil |
: |
4 tbsp |
|
| Salt to
taste |
|
|
|
|
|
|
|
|
| To be ground
into paste : |
|
|
|
| Onions |
|
: |
2 Chopped |
|
| Cloves
garlic |
: |
6 pcs |
|
| Ginger |
|
: |
12 mm (½") piece |
| Cashewnuts |
: |
3 tbsp |
|
|
|
|
|
|
|
|
|
|
|
|
| Method : |
|
|
|
|
|
|
|
| For the
paste |
|
|
|
|
|
|
| * Boil the
onions in 1 cup of water until it becomes soft. |
|
|
|
| * Put the
garlic, ginger and cashewnuts and make a paste. |
|
|
|
|
|
|
|
|
|
|
|
| How to
proceed |
|
|
|
|
|
|
| * Cut the
mushrooms and keep them in hot water for 2 minutes and drain. |
|
| * Heat the
ghee and put the cardomoms, bay leaves and cloves and sauté for a few
seconds. |
| * Put the
paste and sauté again for 2 to 3 minutes. |
|
|
|
| * Put the
garam masala, chilli powder, ginger and green chillies and sauté for another
½ minute. |
| * Remove the
vessel from the fire and put the curds and stir well. |
|
|
| * Keep the
vessel on a low heat and keep on stirring all the time. |
|
|
| * Put the
mushrooms, coriander and salt and cook for a few minutes. |
|
| * Ready to
serve. |
|
|
|
|
|
|
|
|
|
|
