This mushroom recipe uses onion double in quantity than mushroom. This is one of the best gravy which goes well with roti, naan or rice and its calorie count is even low so we can count it in as healthy recipe.
1)500 gm mushroom(cleaned and cut)
2)1 capsicum-cut in cubes
2)2 tbsp ginger chilli garlic paste
3)1/4 tbsp cumin seeds
4)3 onions(roughly chopped)
5)4 onions sliced in halves
6)2 tomatoes pureed
7)1/2 tbsp turmeric powder(haldi)
8)1 tbsp garam masala powder
9)1/4 tbsp red chill powder
10) salt according to taste
Heat oil in a pan, lower the flame and add cumin seeds to it.
Once it starts crackling add the onion which were halved to it and fry until it becomes golden brown and then add ginger chili garlic paste to it.
Cover the lid and let it get cooked for a minute or two on a slow flame. You could see oil leaving its sides which means that the paste has been cooked.
Now, once it is cooked add all the powdered spices along with few tbsp of water and mix it well. It will take two to three minutes to get cooked and you can smell the aroma.
Add tomato puree and cover it once again and let the flame be medium or low.
Once tomatoes are cooked add the onion and capsicum to it and let it cook for a while.
Once you could see the capsicum being cooked add mushroom to it along with salt and cover the pan with a lid, let it cook on slow flame.
As soon as you see the mushroom cubes getting cooked garnish with coriander leaves and it is ready to serve.
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