Smoked Masala Mushrooms

Name: Smoked Masala Mushrooms
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 packs mushrooms; 1 teaspoon cumin seeds; 2 3 cloves; 7 8 peppercorns; 1 stick cinnamon; 1 cardamom; 1 bay leaf; 3 whole dry red kashmiri chillies (for colour); 1 teaspoon poppy seeds; 1 teaspoon whole corriander seeds; 7 _8 cashew nuts; 6 large cloves garlic; 1 inch piece ginger; 2 onions chopped; 2 large tomatoes chopped; 1 tablespoon thick curd; 1 tablespoon cream; to taste Salt; Half teaspoon turmeric powder; 1 teaspoon red chilly powder; Half teaspoon sugar; 2 tablespoons oil; 1 tablespoon ghee; 1 teaspoon dried Fenugreek leaves (kasuri methi); 1 charcoal

Kripa Bhatia @cook_19753850

#jrc

Kripa Bhatia @cook_19753850

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Ingredients

6 servings

3 packsmushrooms
1 teaspooncumin seeds
23 cloves
78 peppercorns
1 stickcinnamon
1cardamom
1bay leaf
3whole dry red kashmiri chillies (for colour)
1 teaspoonpoppy seeds
1 teaspoonwhole corriander seeds
7_8 cashew nuts
6large cloves garlic
1 inchpiece ginger
2onions chopped
2large tomatoes chopped
1 tablespoonthick curd
1 tablespooncream
to tasteSalt
Halfteaspoon turmeric powder
1 teaspoonred chilly powder
Halfteaspoon sugar
2 tablespoonsoil
1 tablespoonghee
1 teaspoondried Fenugreek leaves (kasuri methi)
1charcoal

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Steps

1

Wash mushrooms thoroughly,remove stems and cut into quarters. Boil water in a pan,when it boils,add the mushrooms, give one boil. Put off flame, cover and keep aside.
2

Heat one teaspoon oil,add all the dry spices. Roast for a couple of minutes and transfer to a bowl.
3

In the same pan,heat one teaspoon of oil,add garlic,when pink add ginger, chopped onion and saute for two minutes,till water evaporates and onion turns pink,add chopped tomatoes. Cook till nicely done,now add the above roasted spices. Cook for two minutes. Cool and then blend to a paste.
4

In a bowl put curd and cream and add all the spices, salt, turmeric and all. Mix well and keep aside.
5

Heat one tablespoon ghee and one tablespoon oil. Add the above blended paste,cook well till oil floats. Add boiled mushrooms and saute for two minutes. Add half glass of water and cover and cook for ten minutes. Then add the curd and cream mixture. Mix well. Add crushed Fenugreek leaves. Cook covered till oil floats. Put off flame.
6

Meanwhile heat a charcoal on the direct flame. When heated thoroughly,take a piece of aluminium foil and keep it on top of vegetable in the pan itself. Put one teaspoon of ghee,one clove and a piece of cinnamon on the aluminium foil. Place the burnt coal on it and cover the lid. Let it be there for ten minutes. Then open the lid, discard foil, the spices and charcoal. Nice smoky flavour would have been infused. Garnish with chopped coriander, chillies and tomato rose. Serve with roti or naan.