12:21 pm by Unknown
From : Sify
Servings : 3
Time Taken : 15-30 mins
Ingredients:
For this gravy:
10 - 15 nos of button mushroom
1/2 cup of peas
1 tsp of ginger-garlic paste
oil
Salt
For grinding:
2 onions
2 green chillies
2 tomatoes
Bay leaf
2 nos of cloves
1 cinnamon stick
10 nos. of cashews
1/2 tsp of turmeric powder
1 tsp. of chilli powder
1/2 tsp. of garam masala powder
Method
Heat oil in a pan, add the bay leaf, cloves and cinnamon, saute them.Add the chopped onions, fry until they turn translucent.
Add green chillies,saute for a min.
Add the tomatoes with turmeric ,coriander,chilli and garam masala powders. Mix them well. Add cashews ,saute them well until the tomatoes gets cooked well.
Allow it to cool and grind them to a smooth paste adding little water.
Heat oil in a pan, add ginger garlic paste and saute them until the raw smell extracts from it.
Add peas and fry them until they get cooked in a medium flame.
Now add the grinded paste with sufficient water and allow it to boil.
Add the chopped mushrooms ,along with salt,cover and cook for 10 mins. in low flame.
Delicious Mushroom Peas Masala is ready to be served.Serve it hot with Roti's.
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11:46 am by Unknown
From : Tastyindianrecipes
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4
Ingredients:
200 gms mushrooms
1 big onion sliced
4 green chillies
1 inch ginger
5-6 garlic cloves
Few curry leaves
1 tsp cumin seeds
4 tomatoes thinly chopped
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp fresh lemon juice
1 tbsp dried fenugreek leaves (kasuri methi)
Fresh coriander leaves chopped
1 tbsp ghee
1 tsp oil
Salt to taste
Whole garam masala:
1 bay leaf
2-3 black peppercorns
2-4 cloves
1 tsp aniseed
1/2 tsp mace
1 green cardamom crushed
1 black cardamom crushed
How to make Mushroom Masala:
1.Chop the mushrooms in medium size pieces and keep aside.
2.Heat the oil in a kadai and add slices of onion.
3.Fry until onion turns into golden brown in color, remove on oil absorbent paper and allow to cool completely.
4.Now combine the fried onion, green chillies, ginger and garlic in a grinder.
5.Grind and make a smooth paste.
6.Heat the same kadai and melt the ghee in it.
7.Add whole garam masala, cumin seeds and curry leaves.
8.Saute for few seconds and add onion paste.
9.Stir constantly to change the color of onion paste.
10.After few seconds add thinly chopped tomatoes.
11.Mix very well and add salt, red chilli powder and turmeric powder.
12.Stir thoroughly until gravy becomes little thick.
13.Now add chopped mushrooms along with 1 cup of water.
14.Stir the dish with coriander powder, garam masala powder and lemon juice.
15.Cover the pan and leave to cook for 6-7 minutes on low flame until mushroom tenders.
16.When the nice color of gravy comes out, then garnish the dish with kasuri methi and chopped coriander.
17.Serve hot with rice or roti.
Chef Tips:
1.It is advisable to flavor the gravy with whole garam masala instead of garam masala powder, it’s because it brings the true aroma in mushroom masala recipe.
2.At the time of serving, smear the dish with a tsp of butter and a tsp of fresh cream and then enjoy restaurant style mushroom masala recipe.
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12:59 pm by Unknown
From : Indianfoodforever
Ingredients:
250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)
How to make mushroom corn masala:
Soak corn 3-4 hours and then strain.
Boil them and then keep them aside.
Cut mushroom into four pieces.
Finely chop onions and cut ginger into thin long slices.
Cut green chilies into 2 lengthwise.
Cut tomato into small pieces and capsicum into cubes.
Finely chop coriander.
Grind garlic.
Heat ghee in a pan and fry onion until it turns pink.
Then fry garlic paste.
Then add tomatoes and red chilly powder.
When it is cooked properly then add mushroom and corn seeds.
Add salt and simmer until mushrooms soften.
Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
Garnish with ginger, green chilies and coriander.
Serve it hot.
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12:52 pm by Unknown
From : Madhurasrecipes
Preparation time : 20 mts
Cooking time : 30 mts
Serves : 2 people
Ingredients:
3 tbsp Oil
1/2 tsp Cumin seeds / Jeera
Whole Garam Masala - 1" Cinnamon stick,
2 cloves, 2 Black peppercorns, 1 Bay Leaf
1/2 tsp Garam masala
1 tsp Coriander powder
2 tsp Red Chilli powder
2 tbsp broken Cashew nuts
2 tbsp Whole Cashew nuts
1 Tomato
1 Onion finely chopped
Mushrooms 4 oz
1 tsp chopped Garlic
Method:
Wash and soak broken cashew nuts in warm water for 2 hours.
Add soaked cashew and one tomato in to mixie pot and blend to make very smooth puree.
Heat up oil, add whole garam masala, cumin seeds and finely chopped onions.
Fry onions until it gets light golden color.
Add chopped garlic, mix and cook for just about a minute.
Add coriander powder, garam masala, red chilli powder, mix and cook for 2 mts.
Add tomato puree, mix and cook for 7 to 8 minutes or until oil separates from the spices.
Add water depending on the gravy consistency you want. Add salt, sugar, mix, cover and cook for 5 mts.
Add whole cashews which were soaked in warm water for 2 hours and chopped mushrooms, mix well.
Cover up and cook until mushrooms are done.
Serve hot with Garlic naan, tandoori roti or Jeera rice!
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