DINGRI MUTTER MASALA RECIPE

INGREDIENTS:

Button Mushroom-100gms(sliced)

Green Peas-1cup
Onion-1 (finely chopped)
Tomato-2 ea(finely chopped)
Ginger garlic paste-2 tsp
Turmeric powder-2 tsp
Red chilli powder-3 tsp(Add to taste)
Fennel powder- 1 tsp
Garam masala-1 tsp
Corianderpowder-1 tsp
Cashew paste-1/4cup
Yohurt-3tbsp
Cilantro-for garnishing
Oil-2 tbsp
Buter-2 tbsp
Cumin seed-1 tsp

METHOD:

Heat butter in a pan, add mushroom & saute few mins & keep it aside.
Heat oil in a pan, add cumin seed & allow to temper.
Add onion, ginger garlic paste, tomato & saute few mins.
Add all powders one by one & allow to all raw flavors extracts.
Add cashew paste, yoghurt & peas.
Add sauteed mushroom & mix well.
Finish with cilantro & serve with Roti or Rice.

MUSHROOM CURRY RECIPE

INGREDIENTS:

1 cup Mushroom, diced 
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
2 tbsp Oil
Salt to taste

For Masala
6 Mint Leaves

2 tbsp Coriander Leaves, chopped
1 Onion, chopped
1 Tomato, chopped
3 Green Chilies
5 Cashew nuts

METHOD:

For the masala, add chopped onions, tomatoes, mint leaves, coriander leaves, green chilies, cashewnuts and little water in a mixer and blend to make a fine paste.
Once blended, keep the masala aside.
Heat oil in a pan and add the mushrooms. Sauté till they become tender.
Remove from the heat and keep aside the cooked mushrooms.
In a separate pan, heat oil and add cumin and mustard seeds. When the seeds crackle, add the masala paste. Saute till the oil separates from the masala.
Now, add the cooked mushrooms and salt.
Cover the pan and cook it over low heat for some time.
Serve hot and spicy mushroom curry with rotis.