Masala Khumb

Ingredients 

• 600 grams fresh button mushrooms, quartered
• 8 dried Red chillies
• 3 teaspoons coriander seeds
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2 medium onions, sliced
• 3 teaspoons garlic paste
• 4 large tomatoes, pureed
• Salt to taste
• 4 green chillies, chopped
• 2 inch ginger piece, chopped
• 1/2 cup chopped fresh coriander leaves 
• 2 teaspoons garam masala powder

Method

1. Roast and pound the dried red chillies and coriander seeds with a mortar and pestle to a coarse powder. Heat one tablespoon of oil in a kadai. Add the cumin seeds, onions and garlic paste and sauté for one minute over medium heat.
2. Add the powdered spices and sauté for half a minute. Add the tomato purée and salt and sauté till the oil separates. Add the green chillies and ginger and continue to sauté for one minute.
3. Add the mushrooms and salt and cook, stirring gently, for seven to eight minutes. Stir in the garam masala powder. Garnish with coriander leaves and serve hot with rotis.

Nutrition Info