October 22, 2009

Mushroom Masala


Onion – 1 medium
Green Chilli – 2 or 3
Ginger Garlic paste – 1 tsp
Coconut – small piece
Clove – 3 or 4
Cinnamon – small piece
Green cardamom – 2
Poppy seeds – 1 tsp
Coriander seeds – 1 tbsp
Coriander leaves – ¼ bunch
Black cumin – 1/2 tsp
Pepper corns – 4 or 5
Turmeric – ½ tsp
Oil – 2 tbsp


Wash and clean mushrooms and set aside. Don’t cut them before hand. Try to cut them just before adding to the cooking pan.

Chop Onion and make them into 2 portions. One will go with masala, and the other go with curry.

Take a pan, add 1 tsp of oil, when it is hot enough, add black cumin, pepper corns, clove, cinnamon, coriander seeds, poppy seeds and fry till you get nice aroma.

Now add green chilli, and one portion of onion and fry till they are soft by adding little salt and turmeric.

Now add ginger garlic paste and cook till the raw smell goes off.

Now add coriander leaves, mix well, remove from flame and let it coll down to room temperature.

Put this mixture in a blender along with coconut piece/ grated coconut and make into a fine paste.

Now take the reaming oil in the same pan, add remaining portion of onions and fry till they are soft.

Then add cut mushroom mix well, cover it with lid and cook on medium flame till mushrooms are half done. Don’t add any salt.

Now add grounded masala to the mushrooms and mix well.

Now add ½ cup of water, adjust salt and cook covered till they are fully done.

Serve hot with Roti/Rice.


AJET said...

thanks a lot....

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