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Mushroom
Korma
From: amanda
Preparation time: 30 minutes; Serves: 4
- Mushrooms -- about 1 lb.
- Poppy Seeds (gasgasalu) -- 2 tbsp.
- Coriander Seeds -- 1 tbsp.
- Cumin -- 1/2 tsp.
- Ginger Paste -- 1 tsp.
- Cloves -- 4
- Cinnamon -- 1 inch stick
- Fennel (saunf) -- 1/2 tsp.
- Cardamom -- 2
- Tumeric -- 1/4 tsp.
- Red Chili Powder -- 1 tsp.
- Onion -- 1 big
- Tomato -- 2 medium
- Oil -- 3/4 cup
- Salt to taste
Wash mushrooms thoroughly. Slice into halves and keep aside.
Crush coriander, cumin, fennel, poppy seeds, cloves, cinnamon,
cardamom into powder and keep aside.
Make into a paste ginger, garlic, onion and tomato.
Mix mushrooms with all of the above and red chili powder, tumeric
and salt to taste.
In a deep skillet heat oil on medium and add mushrooms. Stir for
two minutes.
Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.
Goes well with plain white rice and/or parathas.
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