A perfect and easy recipe to treat your guests.
Loaded with protein, fibre, Mushrooms also contain B vitamins, a powerful antioxidant called selenium, which helps to support the immune system and are also a source of Vitamin D. Mushrooms are mostly bought for some special occasions. So the recipe should also be special. Here’s a tangy, flavourful and easy recipe for relishing mushrooms in yummy way.
INGREDIENTS
- Mushrooms – 350g, sliced
- Onion – 1, sliced
- Tomato – 2, chopped
- Garlic – 7 to 8 cloves
- Ginger – 2 inch piece
- Capsicum – 1, diced
- Onion – 1, diced (forgot to click)
- Panchphoran – 1 tablespoon
- MOMmade Haldi Powder – Half tsp
- MOMmade Chilli Powder – Half tsp
- MOMmade Dhana Powder – 1 tsp
- MOMmade Chicken Mazala – 1 tbsp (Don’t worry. The dish is veg. I will explain later)
- Dahi – 2 tablespoons
- Salt to taste
- Oil
Believe me this instant base gravy can be used in many preparations. Grind the onion, tomatoes, garlic and ginger to a paste. I didn’t need water to grind it.
Mix well in all the powdered spices in dahi. This helps in not letting the spice powders burn and also blend well. Ok about using MOMmade Chicken Mazala in a vegetarian dish. Well the masala itself is absolutely vegetarian, primarily used in Chicken Dishes. I have many vegetarian friends who take MOMmade Chicken Mazala to be used in many vege preparations and gave me amazing reviews. I was curious to try. Hence gave it a try with a potato curry last time. And then with this dish here. And believe me the taste turned out fantastic. Optionally you can use MOMmade Garam Mazala.
In a pan add oil and fry mushrooms, capsicum and diced onions separately. This step is optional. You can add later in the curry without frying as well. This frying just further enhances the flavour of the dish.
In the same pan, with 1 tablespoon oil, add the Panchpohoran Mix. (Panchphoran mix is a mixture of Jeera, Rai, Saunf, Methi and Kalonji). Frying for 30 seconds till the seeds pop, add the onion tomato mixture. Fry nicely on high flame for 2 minutes. And then pour in the dahi mixed with the powdered spices and Salt.
Cover and cook for 4 minutes Let the water evaporate and oil be seen on top. Covering is also important as the curry bubbles a lot and can splutter around.
Finally add in the fried mushrooms, capsicum and onions. Cover and cook for another 4 minutes to let everything blend together. Serve with roti, fulka.
Mushrooms, capsicum and onions is a perfect combination. And with the base gravy of onion tomato and spices with dahi is absolutely a cracker making the dish perfectly tangy and tasty. Do give it a try and let me know. Also the surprise element MOMmade Chicken Mazala really boosted the flavours. And I got a nice big ‘Waa’ while eating from my hubby. What more do you ask for? You can find ways to reduce the amount of oil by not frying the veges and mushrooms and also use only a teaspoon of oil while making the curry. But it is winter time and to make a satisfying tasty dish, I don’t like to compromise there. For all the diet conscious people I will share with you non-oil vegetable as well very soon. For a Sunday Dinner, I say keep it yummy. ‘Yumminess Everyday‘.
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.
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