1 kg (2.2 lb) Mushrooms (guchhi), fresh, cut into 4 pieces each, washed well
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 1/4 cup (75 g) 2 1/2 oz Onion paste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
10 Cloves (hung)
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 ml) 7 fl oz Cooked yoghurt
3 cups (750 ml) 24 fl oz Water
1 1/2 tsp (3 g) Ginger powder (sonth)
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black cumin seeds (shahi jeera)
1/4 tsp Black pepper (kali mirch) powder
1/4 tsp Dry mint (pudina) leaves
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 1/4 cup (75 g) 2 1/2 oz Onion paste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
10 Cloves (hung)
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 ml) 7 fl oz Cooked yoghurt
3 cups (750 ml) 24 fl oz Water
1 1/2 tsp (3 g) Ginger powder (sonth)
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black cumin seeds (shahi jeera)
1/4 tsp Black pepper (kali mirch) powder
1/4 tsp Dry mint (pudina) leaves
method
1. Boil the mushrooms in water for 5 - 7 minutes. Drain and then wash in cold water.
2. In a pan, add mushrooms, oil, onion paste, green and black cardamom, cloves, cinnamon sticks, salt, and garlic. Cook the mushrooms, stirring occasionally, until light brown in colour.
3. Add the cooked yoghurt and cook until the oil separates. Pour in the water, ginger powder, and coriander powder. Mix well. Reduce heat and simmer for 5 - 6 minutes to obtain a sauce-like consistency.
4. Add the black cumin seeds, black pepper powder, and dry mint leaves; mix well.
2. In a pan, add mushrooms, oil, onion paste, green and black cardamom, cloves, cinnamon sticks, salt, and garlic. Cook the mushrooms, stirring occasionally, until light brown in colour.
3. Add the cooked yoghurt and cook until the oil separates. Pour in the water, ginger powder, and coriander powder. Mix well. Reduce heat and simmer for 5 - 6 minutes to obtain a sauce-like consistency.
4. Add the black cumin seeds, black pepper powder, and dry mint leaves; mix well.
serving amount
serves: 6 - 8
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