Looking for some delicious mushroom recipes for this winter? This spicy mushroom dish is THE recipe you are looking for.
Living in a country with just an hour or so of sunshine during the winters, made me look for Vitamin D alternatives. That's when I came across mushrooms as they are a great source of Vitamin D. Not a great fan of mushrooms myself, I had to look out for recipes and boom, I came across this where simple and easy dish.
This recipe takes 30mins to prepare 2-3 servings.
Ingredients:
Mushrooms - 200g
Ghee - 1 + 1 tbsp
Fennel seeds - 1 tsp
Black pepper - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Kashmiri red chillies - 4
Cashew nuts - 5
Ginger garlic paste - 1 tsp
Tamarind - 1 inch [or 1 tsp paste]
Jaggery - 1/2 tsp
Salt - as per taste
Coriander leaves - 2 tbsp [finely chopped]
Method:
Soak Kashmiri red chillies and cashew nuts in water for at least 10mins. In a kadai, dry roast fennel seeds, coriander seeds, cumin seeds and black pepper. Transfer them into a mixer. Add the soaked red chillies and cashew nuts. Add ginger garlic paste, tamarind, jaggery and grind them all to form a fine paste with as much water as required.
In a kadai, add 1 tbsp of ghee and add all the chopped mushroom. Saute till they are cooked. Remove them once they are cooked.
In the kadai, heat 1 tbsp of ghee. Add the masala paste and cook till the ghee separates a bit. Add water to form a curry consistency and bring it to a boil. Add the cooked mushrooms and mix it all together. Add salt as required and give it a final mix. Garnish with chopped coriander leaves and serve.
Mushroom Ghee Roast is a great side dish with chapathi or roti. Do let me know how you liked it in the comments below.
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