One day I asked hubby, lunch pe kya banau. He says kuch light hi banana. Hmpf. Now what to do. Can’t think of making simple sabzi.
Then remembered a wonderful recipe by a foodie chef – Jaspreet Nirula. It’s the most aromatic flavoursome dish ever. So lunch was simple dal roti and the awesome Mushroom Hara Dhania.
Mushrooms (use fresh and clean them properly) – 250gm
Onions – 4 medium
Coriander leaves 3-4 sprigs
Black Cardamom 2
Green Cardamom 2
Cinnamon 1 stick
Black Cumin Seeds 1tsp
Ginger paste 1tsp
Garlic paste 1tsp
Green Chilies 3-4
Coriander powder 2tsp
Freshly roasted and ground cumin powder 1tsp
Garam Masala Powder 1-2tsp
1) Cut onions into quarters and put in boiling water. Cook until they turn translucent and the raw smell is gone. Let it cool. Now blend the boiled onions and coriander sprigs into a paste in a blender.
2) Heat oil in a handi – add whole garam masala and cumin seeds and let it splutter. Now add finely chopped green chilies (Spice level can be increased as per taste by increasing green chilies) and stir for a minute.
3) Now add the ginger and garlic paste and stir for a couple of minutes.
4) Add the onion and coriander paste and bhunno it till oil separates. Add turmeric, coriander powder and salt and mix well.
5) Now take cream and curd and mix well thoroughly. Remove the handi from flame and mix in the curd cream mixture. Add a cup of water as well.
6) Keep the handi back on flame and simmer until you see specks of fat on top. Keep stirring continuously in between.
7) Now add the mushrooms and mix in well. Add cumin powder and garam masala powder and mix in well.
8) Cook for 4-5 minutes or until themushrooms are done. Adjust the seasoning and serve hot.