Mashorba Mushroom

Ingredients list for Mashorba Mushroom

• 20-24 Button Mushroom
• 2 medium Onions
• 2 Ginger 1 inch pieces
• 4-6 cloves Garlic
• 2 medium Tomatoes
• 10-12 Cashewnuts
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 1 tablespoon Melon seeds (magaz)
• 2 tablespoons Yogurt
• 1/4 cup Fresh coriander leaves
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• to taste Salt
• 4 tablespoons Oil

Method

1. Clean, wash, drain and cut button mushrooms into four. Peel and finely chop onions. Peel ginger, garlic and grind to a fine paste. Clean, wash and finely chop fresh coriander leaves.
2. Wash, roughly chop and puree tomatoes in a blender. Soak cashewnuts, poppy seeds and melon seeds in hot water for ten minutes. Drain and grind to a fine paste. Whisk yogurt and keep aside. Heat oil in a pan. Add chopped onions and sauté for two to three minutes or until light brown in colour.
3. Add ginger-garlic paste and stir-fry briefly. Add red chilli powder, coriander powder, cumin powder and salt. Stir well and add tomato puree. Cook on medium heat stirring continuously for two minutes or until the oil separates. Add mushrooms and sauté for two minutes on high heat.
4. Dilute cashewnut, poppy and melon seeds paste in yogurt and one and half cups of water and add to the mushroom mixture. Bring to a boil, reduce heat and simmer for five minutes or until the mushrooms are cooked. Sprinkle garam masala powder and chopped coriander leaves and serve hot.

Nutrition Info