vegetarian indian recipe | indian vegetarian recipes | indian food recipe | Vegetable recipes
Dietary mushrooms are a low-calorie food, rich in proteins, minerals and vitamins and commonly known as the ‘meat’ of the vegetable world. The mushroom do pyaza goes pefect for spice lovers.
Cooking Time:20 min
Preparation Time:10 min
Total Time: 30 min
|Onions (chopped lengthwise)||2 cup|
|Cumin Seeds||1/2 tablespoon|
|Cinnamon Stick||1 inch|
|Green chilli (chopped)||2|
|Ginger Garlic Paste||1 tablespoon|
|Coriander Powder||1 tablespoon|
|Red Chilli Powder||To Taste|
|Turmeric Powder||1 tablespoon|
|Garam Masala||1 tablespoon|
|Fresh Coriander Leaves (chopped)||1/2 cup|
|Fresh Cream||To Garnish (to serve)|
- Put the mushroom in hot water for few minutes and then drain the water and keep mushrooms aside.
- Grind 1/4 cup of onions to a fine paste and keep aside.
- Heat oil in a pan, add cinnamon stick and cumin seeds to it.
- When it crackles, add the grinded onion paste to it, saute for 1/2 minute, then add ginger-garlic paste and saute it till it a lightly browns. Now add the remaining onions and saute till browned.
- Grind the tomatoes to a paste and add to it. Add green chilli, red chilli,turmeric, garam masala and corianders masala powders, mix well and saute until tomato leaves the oil or raw smell of tomatoes go off.
- Mix well and then add clean mushroom to it. Add salt, mix and saute it for few minutes.
- Now add 1/2 to 1 cup of water and cover it with lid and cook the mushrooms till it gets soft.
- You can heat more at low flame depending on the desired amount of gravy.
- Garnish with chopped coriander leaves and cream.
- Serve hot with rice, naan, chapati or parantha.
- If you want to keep mushrooms fresh, store mushrooms in paper bags instead of plastic bags or trays, for their prolong life.
- Instead of cream, you can also add milk or malai.