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Tuesday, June 15, 2010

Tandoori Mushroom Masala


8oz Button Mushrooms (Quartered)
1 Yellow onions (diced)
3 small green chilli (chopped)
1 1/2tsp Garlic (minced)
1 1/2tsp Ginger (minced)
5-6 Curry leaves
1/4tsp Turmeric powder
2tsp Coriander Powder
1 1/2tsp Tandoori Chicken powder

1/2tsp Cumin seeds
2 Cloves
1 Cinnamon stick (1/2")

How to:

  • Heat oil in a skillet, add cumin seeds, cloves and cinnamon stick.

  • Add onions along with salt and saute until tender.

  • Then add garlic, ginger and green chillies and saute until the raw smell disappears.

  • Add turmeric powder and saute until onions turn slightly brown.

  • Then add coriander powder and tandoori powder and cook for a min.

  • Add the mushrooms, mix well and cook in a medium flame.

  • As the mushrooms gets the heat, it releases water and let it cook until tender. 

  • When the water is all evaporated, add the curry leaves, reduce the flame and cook until the mushrooms turn slightly brown.

Serve hot with steamed rice, chapathi, anything.

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