Easter lent is on in full swing and I am having a tough time with the dinner menu. The main meal for my husband is dinner since in the morning rush he hardly eats anything and lunch is a mundane affair with either roti and sabzi or rice, thoran, moru and pappadam. Thankfully this month’s Vanitha edition had a lot of vegetarian recipes! This mushroom masala has been given a thumbs up by my little one!
Ingredients
2 tablespoon oil
2 onion (sliced)
2 tomatoes (chopped finely)
500gm mushroom (sliced)
1 small piece ginger (chopped)
3 cloves of garlic (chopped)
2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 teaspoon coriander powder
30gm cashew nuts
2 tablespoon cream
How To
Heat oil in a pan and saute the sliced onions till golden brown. Add ginger and garlic and saute till the raw smell goes. Add all the powders and saute for 3-4 minutes on low flame. Now add tomatoes and combine well and fry for some time. Make a paste of the cashew nuts and add to this and mix well. Add the mushroom along with adequate amount of water (depends on the consistency u like) and boil for 5 mins. Lastly add cream, combine well and remove from fire. Serve this amazing mushroom masala hot with rotis.
Source: Adapted from Vanitha Magazine
Notes: The original recipe used spring onions as well.
Mushroom Masala
