Sahi Mushroom Masala

Name: Sahi Mushroom Masala
Cuisine: Indian
Ingredients: 200 gm button mushroom cleaned and chopped; 50 gm green peas; 50 gm Potato chopped; 50 gm tomatoes chopped finely; 1 medium size Onion finely chopped; 1 TBSP ginger-garlic paste; 1 tsp Kashmiri red Chilli powder; 1 tsp turmeric powder; 1/2 tsp panch phutan (zeera+mustard+methi+fennel seeds+ nigella seeds); 1 TBSP cooking oil; to taste Salt; For sahi masala; 1 tsp Poppy seeds (posto); 1/2 tsp Cumin seeds (zeera); 2 tsp Cashew nut powder (kaju); 1 tsp Kasoori methi crushed; 1/3 Garam masala (optional); as needed Milk to make the paste of above mentioned Ingredients

Dr.Madhumita Mishra @FoodTalking

Odisha

Mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat.

Many edible mushrooms are good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous.

So Mushrooms need to be cooked probably to get their nutritional benefits.

Mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat.

Many edible mushrooms are good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous.

So Mushrooms need to be cooked probably to get their nutritional benefits.

Dr.Madhumita Mishra @FoodTalking

Odisha

Mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat.

Many edible mushrooms are good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous.

So Mushrooms need to be cooked probably to get their nutritional benefits.

Mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat.

Many edible mushrooms are good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous.

So Mushrooms need to be cooked probably to get their nutritional benefits.

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Ingredients

200 gmbutton mushroom cleaned and chopped
50 gmgreen peas
50 gmPotato chopped
50 gmtomatoes chopped finely
1medium size Onion finely chopped
1 TBSPginger-garlic paste
1 tspKashmiri red Chilli powder
1 tspturmeric powder
1/2 tsppanch phutan (zeera+mustard+methi+fennel seeds+ nigella seeds)
1 TBSPcooking oil
to tasteSalt
For sahi masala
1 tspPoppy seeds (posto)
1/2 tspCumin seeds (zeera)
2 tspCashew nut powder (kaju)
1 tspKasoori methi crushed
1/3Garam masala (optional)
as neededMilk to make the paste of above mentioned Ingredients

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Steps

1

To cook in less time you can use my this method of cooking. This process also needs less oil to cook.
2

Cut the Mushrooms in 1 inch and Potato in 1/2 inches. In a microwave friendly Borosil Glass cooking bowl mix cut mushroom, potato green peas, a pinch of turmeric powder and a pinch of salt with 2-3 drops of cooking oil. Mix properly and cook for 4 minutes at 180℃ in microwave.
3

In a wok heat oil, add panch phutan and crackle them. Put the chopped Onion and cook till golden brown. Add ginger-garlic paste and cook for 3 minutes in low medium flame.
4

Now add the sahi masala and chopped tomatoes, rest of turmeric powder and salt. Keep the flame to low medium and cook till the oil gets separated from masala.
5

Add the Chilli powder and cook 1 minute. Mix the Mushrooms from microwave, water for gravy you need. Cover and cook mixing nicely till the curry is done.
6

Serve hot with roti and/or rice.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on October 26, 2017 10:04

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.