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Shahi Mushroom

 

 

Wish you a very Happy and Prosperous New Year !!

The last couple of weeks was hectic for me. Guests at home, trip to home town, functions, class reunion, get together….the list goes on…Despite having a hectic schedule, I have to admit, I enjoyed every single moment. Now that I am back in my nest, things are back to the grind. Here’s the recipe of Shahi Mushroom, a dish that goes well with any Indian Bread. I got the recipe from NDTV.com.

Shahi Mushroom

Wish you a very Happy and Prosperous New Year !! The last couple of weeks was hectic for me. Guests at home, trip to home town, functions, class reunion, get together....the list goes on...Despite having a hectic schedule, I have to admit, I enjoyed every single moment.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 4 serving

Ingredients
  

  • 250 gms Button mushroom
  • 1 tablespoon Butter Ghee Clarified /

To be Roasted and Ground

  • 1 - 2 Cinnamon
  • 1 tablespoon Caraway Seeds
  • 1/2 tablespoon Cumin seeds
  • 1 tablespoon Peppercorns
  • 10 gm Ginger Dry
  • 1 Cardamom Black
  • Mace , a little bit
  • Star anise , little bit
  • 1/2 tablespoon Coriander seeds
  • 2 - 3 Cloves
  • 3 - 4 Cardamom Green
  • Nutmeg - little bit

For the Gravy

  • 1 tablespoon Butter Ghee Clarified /
  • 1 Bay leaf
  • 1/2 teaspoon Cumin seeds
  • 1 tablespoon Ginger garlic paste paste
  • 2 tablespoons Onion puree
  • 3 chilies Green
  • 1/2 teaspoon Sugar
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder powder
  • 1 tsp Chili powder
  • to taste Salt
  • Water , to de glaze pan
  • 250 gms Tomato puree
  • 1/2 teaspoon Sugar
  • 2 tablespoons Cashew nut paste
  • 2 tablespoons Cream
  • 1/2 Lime

Instructions
 

  • Crush the green chillies with a pinch of salt and keep aside.
  • Quarter the mushrooms and keep aside.
  • Heat clarified butter in a pan. Tip in the mushroom.
  • Fry till golden brown in colour.
  • Remove from the pan and keep aside.
  • Dry roast the ingredients mentioned in the list till a good aroma emanates. Switch off heat.
  • Grind to a fine powder, when cool.
  • Heat clarified butter in a pan.
  • Add the bayleaf and cumin seeds.
  • When the seeds start to crackle, add the ginger-garlic paste and onion puree.
  • Stir for a few seconds.
  • Tip in the crushed green chilli and saute for a few seconds.
  • Add turmeric powder, cumin seeds, coriander powder and chilli powder.
  • De-glaze them with little water.
  • Add tomato puree and a little sugar.
  • Cook till oil separates.
  • Add cashew nut paste and ground masala and mix well.
  • Add the mushroom and cook for a minute.
  • You may add water to acquire the desired consistency and bring to a boil.
  • Add cream and juice of half a lime and mix well.
  • Serve hot with any Indian Bread of your choice.
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