800 g (28 oz) Morel mushrooms (guchhi), washed, halved
4 tbsp (60 ml) 2 fl oz Vegetable oil
10 Dry red chillies (sookhi lal mirch)
1/2 cup (60 g) 2 oz Onions, chopped
6 tsp (36 g) 1 1/4 oz Ginger (adrak) paste
6 tsp (36 g) 1/4 oz Garlic (lasan) paste
3 tsp (6 g) Garam masala
1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi), powdered
350 g (12 oz) Tomatoes, deseeded, skinned
Salt to taste
2 tsp (4 g) Coriander (dhaniya) seeds, roasted, crushed
1/2 tsp (3 g) Black peppercorns (sabut kali mirch)
6 - 8 Green chillies, slit
3 tsp (12 g) Green coriander (hara dhaniya), chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
10 Dry red chillies (sookhi lal mirch)
1/2 cup (60 g) 2 oz Onions, chopped
6 tsp (36 g) 1 1/4 oz Ginger (adrak) paste
6 tsp (36 g) 1/4 oz Garlic (lasan) paste
3 tsp (6 g) Garam masala
1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi), powdered
350 g (12 oz) Tomatoes, deseeded, skinned
Salt to taste
2 tsp (4 g) Coriander (dhaniya) seeds, roasted, crushed
1/2 tsp (3 g) Black peppercorns (sabut kali mirch)
6 - 8 Green chillies, slit
3 tsp (12 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add dry red chillies and onions. Saute and then add ginger-garlic pastes. Cook on medium heat. Add garam masala, fenugreek powder, and tomatoes, continue to cook on medium heat until the oil separates.
2. Add the morel mushrooms carefully and toss on high heat until the mushrooms are well coated. Cook for 5-6 minutes, stirring occasionally.
3. Add the salt, coriander seeds, black peppercorns, green chillies, and green coriander. Serve hot.
2. Add the morel mushrooms carefully and toss on high heat until the mushrooms are well coated. Cook for 5-6 minutes, stirring occasionally.
3. Add the salt, coriander seeds, black peppercorns, green chillies, and green coriander. Serve hot.
serving amount
serves: 4
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