100 g (3 1/2 oz) Dried morel (guchhi)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
4 Cinnamon (dalchini), 2 inch sticks
8 Cloves (laung)
8 Green cardamom (choti elaichi)
9 Black cardamom (badi elaichi)
1 tsp (6 g) Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
1/2 tsp (1 g) Ginger powder (sonth)
Salt to taste
4 tbsp (60 ml) 2 fl oz Cooked yoghurt
2 cups (500 ml) l6 fl oz Water
1 tbsp (25 g) Onion paste, fried
1/4 tsp Saffron (kesar)
1/4 tsp Black cumin (shahi jeera) seeds
1/4 tsp Dry mint (pudina) leaves
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
4 Cinnamon (dalchini), 2 inch sticks
8 Cloves (laung)
8 Green cardamom (choti elaichi)
9 Black cardamom (badi elaichi)
1 tsp (6 g) Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
1/2 tsp (1 g) Ginger powder (sonth)
Salt to taste
4 tbsp (60 ml) 2 fl oz Cooked yoghurt
2 cups (500 ml) l6 fl oz Water
1 tbsp (25 g) Onion paste, fried
1/4 tsp Saffron (kesar)
1/4 tsp Black cumin (shahi jeera) seeds
1/4 tsp Dry mint (pudina) leaves
method
1. Rehydrate the morels by putting them in water for 10-12 minutes. Drain and wash them in cold water. Remove the stems and slit them in two halves.
2. In a pan, add the morels, oil, cinnamon sticks, cloves, green and black cardamom. Mix well and fry until all the water has dried up.
3. Add the garlic paste, turmeric powder, red chilli water, ginger powder, and salt. Cook until the water has dried up completely.
4. Add the cooked yoghurt and stir until it is completely absorbed. Add the water, onion paste, and saffron. Mix well. Reduce heat to low and simmer for 10 minutes.
5. Sprinkle black cumin seeds and dry mint leaves.
2. In a pan, add the morels, oil, cinnamon sticks, cloves, green and black cardamom. Mix well and fry until all the water has dried up.
3. Add the garlic paste, turmeric powder, red chilli water, ginger powder, and salt. Cook until the water has dried up completely.
4. Add the cooked yoghurt and stir until it is completely absorbed. Add the water, onion paste, and saffron. Mix well. Reduce heat to low and simmer for 10 minutes.
5. Sprinkle black cumin seeds and dry mint leaves.
serving amount
serves: 4
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