Morel Mushrooms in a Hot Tomato Sauce

Morel Mushrooms in a Hot Tomato Sauce

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Servings: 4
Calories: 300


  • 28 oz Morel mushrooms guchhi, washed, halved
  • 2 floz Vegetable oil
  • 10 Dry red chillies sookhi lal mirch
  • 2 oz Onions chopped
  • 1 1/4 oz Ginger adrak paste
  • 1/4 oz Garlic lasan paste
  • 3 tsp Garam masala
  • 1 tsp Dry fenugreek leaves kasoori methi, powdered
  • 12 oz Tomatoes deseeded, skinned
  • Salt to taste
  • 2 tsp Coriander dhaniya seeds, roasted, crushed
  • 1/2 tsp Black peppercorns sabut kali mirch
  • 8 Green chillies slit
  • 3 tsp Green coriander hara dhaniya, chopped


  • 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.
  • Add the morel mushrooms carefully and toss on high heat until the mushrooms are well coated. Cook for 5-6 minutes, stirring occasionally.
  • Add the salt, coriander seeds, black peppercorns, green chillies, and green coriander. Serve hot.
Calories: 300 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 17g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 358 mg
Potassium: 1452 mg
Fiber: 13 g
Sugar: 13 g
Vitamin A: 1791 IU
Vitamin C: 186 mg
Calcium: 120 mg
Iron: 26 mg
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