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Rogani
Mushrooms
Serves: Four
Time required: 25 minutes
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| Ingredients |
How
to? |
- 600 g mushrooms,
stemmed and boiled
- 1/2 cup (100 ml) oil
- 4 bay leaves
- 1/2 tsp (2 g) mace (javitri)
- 4 cloves
- 4 green cardamom
- 4 black cardamom
- 4 cm. cinnamon
- 4 tsp (20 g)
ginger-garlic paste
- 1 1/2 cups (300 ml)
tomato puree
- salt to taste
- 2 tsp (10 g) chilli
powder
- 1 tsp (5 g) turmeric
powder
- 2 tsp (10 g) coriander
powder
- 3/4 cup (150 ml) brown
onion paste
- 3 1/3 tbsp (50 ml)
curd, beaten 100 ml water
- a pinch of garam masala
powder
- 5 g coriander leaves,
chopped
- 1 tsp (5 g) ginger,
julienned
- 1 tsp (5 g) green
chillies, julienned
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- HEAT oil in a pan.
- Add bay leaves, mace, cloves, green
cardamom, black cardamom and cinnamon. Sauté till they crackle.
Stir
in the ginger-garlic paste, dissolved in a little water, and
stir-fry till the water dries out.
- Add tomato puree, salt, chilli
powder, turmeric powder, coriander powder and sauté till the
oil floats on top.
- Add the brown onion paste and
curd and stir-fry for two minutes.
- Add the mushrooms with
water.
- Cook on low heat until the curry
thickens and the mushrooms are cooked.
- Remove from heat and transfer to a
serving dish.
Serve hot, garnished with garam masala
powder, coriander leaves, julienned ginger and green chillies.
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Nutritional value of each serving:
Calories: 409.8
kcal, Proteins: 9.2 g, Fat: 28.9 g, Minerals: 4.2
g, Fibre: 4.7 g, Carbohydrates: 25.5
g
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