Well hellos every one and welcome back to yet another interesting yet very doable recipe (sounds like opening line of an evening chat show 😉 ). Its Mughlai Mushrooms this week. As you know the whole idea of Plumsnpeppers.com is to present some tried and tested yet uncomplicated recipes. Cooking tasty food doesn’t have to be tough always.
I am saying all this because the word Mughlai might have given you a notion that it might too tough to make, may be we are better off, having it in restaurants. I am happy to say that this one is very doable and you may actually be pleasantly surprised by its taste.
I am not a mushroom fan, but in Edmonton (Canada) not all our veggies are readily available, and I am constantly looking for new recipes to add new flavors to our meals. In fact I also tried stuffed mushrooms of two sorts recently, and they both turned very nice , would be posting a recipe soon.
About the Mughlai Mushroom, I was thinking of trying something of this sort for a long time, finally I tried it and I am so happy I did. My husband loved it so much that he praised many times even after the meal was over. So I am excited to share this recipe with you guys. Do share your feedback after trying this recipe.
Coming to this recipe, this is not an authentic mughlai recipe, but I find flavors very close to a mughlai style dish. Mughlai is known for using lots of whole spices and rich gravies. Thus to me this recipe sounds very close. Its a nice spicy and tangy thick gravy with mushrooms, whic goesr very well with your Roti, Parantha or even rice. So lets jump right to the recipe now.
Recipe for Mughlai Mushrooms:
Yeild: 3-4 people
Mushrooms -15-20 medium
Yogurt: 4 Tbsp
Ginger Grated- 2 Tbsp
Grated Garlic-2 Tbsp
Kasuri Methi – 1 Tbsp
Garam Masala- 1.5Tsp
Onion -1 Large
Tomatoes- 2 Medium
Cinnamon-1 inch stick
Coriander powder- 1 tbsp
Turmeric powder: .5 Tsp
Green Cardamom -2
Red chili powder- 1/2 Tsp
Bay leaf -1
Salt- to taste
Oil -4 Tbsp
- Wash mushrooms with warm water, discard hard part of the stem and cut into 4.
- In a bowl whisk yogurt add 1 tbsp ginger paste and 1 tbsp garlic paste , kasuri methi and .5 tbsp garam masala.
- Add mushrooms, coat them with the yogurt mix and keep aside for 20 minutes at least.
- Make paste of onion and tomatoes separately in a blender.
- In a pan heat oil and add all the whole spices, once the oil is medium hot.
- Now add rest of the ginger and garlic paste saute for 30 seconds and then add onion paste. Let it cook for at least 5-7 minutes or till the onions brown.
- Now add tomato paste and let it cook for another 5-7 minutes or till the oil starts to separate.
- Add Turmeric powder, coriander powder, Garam masala, salt and chili powder cook for another minute.
- On low flame add marinated mushrooms and mix well. Ads 1/2 cup water cover and cook on low flame for 10 minutes or till the semi thick consistency is reached.
- Garnish with green coriander and serve with roti, parantha or rice.