Ingredients
1) Mushrooms 200gms ( cut into pcs) wash well and strain water.
2) Tomato Purée – 2 big spoon ( or puree made from fresh tomatoes)
3) Cooking oil – 1 big spoon
4) Butter ( unsalted) – 2 cubes
5) Finely chopped Large size Onion – 2
6) Cinnamon stick – 1
7) Green cardamom( choti ilaychi) – 3
8) Whole dry Red chili – 1
9) Ginger/ Garlic paste – 1tsp
10) Turmeric ( haldi) – 1/2 tsp
11) Salt( as per taste) – 1 tsp
12) Red chilies ? powder – 1 tsp
13) Coriander powder ( dhania) – 1/2 tsp
14) Garam masala – 1/2 tsp
15) Kitchen king masala( from any indian/ grocery store)
16) Green chilies finely chopped – 3
17) Fenugreek leaves ( roasted for a minute in a pan and crushed) – 1 tsp
18) Fresh coriander leaves finely chopped
19) One and a half cup Water.
Method of Preparation: ( Vegetarian Dish)
1) On a medium flame ?- Pre- heat Kadai ( pan) , add one cube of unsalted butter and mushrooms- sauté for 2 minutes.
2) Dish out mushrooms in a plate
3) On a medium flame, In same kadai ( pan) now add Cooking oil, Dry red chili, Cinnamon and Green cardamom
4) After sauté for a minute, add second cube of butter, Ginger/ Garlic paste- sauté one minute and add Onion- sauté 5 minutes ( cover with lid and stir in between)
5) Once Onion turn brown, add Tomato purée, Salt – mix well – sauté for 2 minutes till oil oozes out.
6) change flame ? from medium to low – add Turmeric powder ( haldi), Dry coriander powder, green chilies, Red chili powder, Kitchen king masala and Fresh coriander leaves- mix well for 1-2 minutes
7) Add mushrooms and mix well ( change ?flame from Low to Medium – add One cup Water, cover with lid and cook for 8-10 minutes ( stir in between)
8) After 10 minutes, add Garam masala, Fenugreek ( kasoori methi)- mix well and dish out to serve.
