500 g (1.1 lb) Mushrooms (guchhi), sliced or whole, without the stem
1/2 cup (100 g) 3 1/2 oz Unsalted butter
3/4 cup (90 g) 3 oz Onions, chopped
1 tsp (6 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (10 g) Refined flour (maida)
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Unsalted butter
3/4 cup (90 g) 3 oz Onions, chopped
1 tsp (6 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (10 g) Refined flour (maida)
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 tsp (4 g) White pepper (safed mirch) powder
Salt to taste
method
1. Heat the unsalted butter; add onions and garlic paste. Saute until translucent. Add the cumin powder and coriander powder. Stir until well mixed and aromatic. Remove the pan from the heat and cool slightly. Add the refined flour, stirring all the time.
2. Return the pan to the heat and cook until the colour changes. Add the milk slowly, making sure it is well mixed. Add the mushrooms and cook for 5-7 minutes. Stir in the white pepper powder and salt.
2. Return the pan to the heat and cook until the colour changes. Add the milk slowly, making sure it is well mixed. Add the mushrooms and cook for 5-7 minutes. Stir in the white pepper powder and salt.
serving amount
serves: 4 - 6
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