Mushrooms - Kuch Hat ke

Name: Mushrooms - Kuch Hat ke
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2pacs (approx400gms) Button mushrooms; 1 white onions finely chopped; 1 tsp ginger garlic paste; 2 Spring onions finely chopped with the greens; 3 tomatoes big finely chopped; 1 tbsp roasted Poppy seeds; 1/2 Beet root; 1 tbsp Vinegar; to taste Salt; to taste Red chilli powder; 1 tsp Turmeric powder; 1 tsp coriander Powder; 1 tbsp Kitchen king masala; 1 tbsp fresh malai; as required Fresh coriander; 1 tbsp Mustard oil; Pinch red tandoori colour (optional); 1/2 tsp sugar or honey; as required Kasuri methi; as required Pickled onions

Sangita Kalra @sanria_savoury

Winter veggies are full of colours.Be it the red,orange carrots,the green peas,the white humble mushrooms,the crisp spring onions or the crunchy spinach.All are most relished thoroughly . Having the right vegetables of the season at the right time ,helps us to easily digest them .Here I pick the humble mushrooms ,which are full of vitamin D,B and a good source of many nutrients. It helps in fighting against infections .
Last week I had these mushrooms 'kuch hatt Kai ' from a very renowned restaurent which had a very unique flavour A bit sour n a bit sweet. We all loved it . So thought of trying it myself to match the same taste . And to my surprise I was very close to the actual taste. Sharing it with you all. Hope you are going to try it. Would love your feedback!! #ws1 #winterspecial

Sangita Kalra @sanria_savoury

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Ingredients

35min

6 servings

2pacs (approx400gms)Button mushrooms
1white onions finely chopped
1 tspginger garlic paste
2Spring onions finely chopped with the greens
3tomatoes big finely chopped
1 tbsproasted Poppy seeds
1/2Beet root
1 tbspVinegar
to tasteSalt
to tasteRed chilli powder
1 tspTurmeric powder
1 tspcoriander Powder
1 tbspKitchen king masala
1 tbspfresh malai
as required Fresh coriander
1 tbspMustard oil
Pinchred tandoori colour (optional)
1/2 tsp sugar or honey
as required Kasuri methi
as required Pickled onions

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Steps

35min

1

Peel and grate beetroot. Squeeze out its juice,mix vinegar and little salt in it. Add two roughly chopped onions in it. Keep aside, our pickled onions. will be ready till we prepare the gravy.Wash the mushrooms nicely, chop them in halves boil them in hot water, strain them. Keep aside.
2

Soak the dry roasted poppy seeds in hot water and grind it to a thick paste.You can add one tbsp of your fresh Malai in it, give a quick churn. Heat a kadai,add oil, add chopped onions (the whites) of both, leave the greens for later.
3

Fry them till pink, add ginger garlic paste, cook. Add tomatoes cook nicely,add little water, salt, red chilli powder,turmeric powder, kitchen king masala, sugar, and the poppy seeds paste. Cook nicely add little more water.Add mushrooms & cook them covered till you see that the mushrooms are nicely incorporated in the gravy. Add in pinch of tandoori colour, add kasuri methi.
4

Here comes the time to make our dish kuch hatt ke. Squeeze nicely the pickled onions from the beet vinegar juice. You will notice that they have turned dark beautiful pink colour. Add these squeezed onions in the gravy n cook them for four to five mins such that the onions remain little crunchy, garnish them with fresh coriander and the greens of the spring onions.
Serve this with your favourite bread!!. I made Lachha parathas with this and believe me this dish got finished in no time.
5

The sweetness of the gravy, the sourness of the pickled onions and the crispness of the greens of spring onions made my dish very exclusive!!
6

Notes
Do not throw away the Seived the pink vinegar.use it by adding more onions n green chillies to be served with any other daal. Else you can add some more salt,, black pepper powder,a little honey n a little olive oil. VOILA, your salad dressing is ready !!