500 g (1.1 lb) Mushrooms (guchhi), halved
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp Fenugreek seeds (methi dana)
1/2 tsp Jimmu, optional
2 tsp (12 g) Garlic (lasan), peeled, crushed
1 Onion, medium-sized, thinly sliced
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Timmur, ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 tsp (6 g) Ginger (adrak) paste
2 Tomatoes, medium-sized, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp Fenugreek seeds (methi dana)
1/2 tsp Jimmu, optional
2 tsp (12 g) Garlic (lasan), peeled, crushed
1 Onion, medium-sized, thinly sliced
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Timmur, ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 tsp (6 g) Ginger (adrak) paste
2 Tomatoes, medium-sized, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil till it starts smoking. Lower heat and add asafoetida, fenugreek seeds, and jimmu. Add garlic and cook till brown. Add onion and cook further till brown.
2. Add the mushrooms and cook on high heat for a minute. Mix in the turmeric powder, salt, yoghurt, all the powdered ingredients, and ginger paste.
3. When the liquid gets absorbed, add the tomatoes and cook on medium heat till the oil separates. Garnish with green coriander and serve.
2. Add the mushrooms and cook on high heat for a minute. Mix in the turmeric powder, salt, yoghurt, all the powdered ingredients, and ginger paste.
3. When the liquid gets absorbed, add the tomatoes and cook on medium heat till the oil separates. Garnish with green coriander and serve.
serving amount
serves: 2 - 4
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