Dum ke khumb

 · Dum ke khumb

 

 

Ingredients

750g - fresh mushrooms

1 cup - yoghurt

1/4 cup - oil

Salt to taste

3 cloves

1-inch piece cinnamon

A pinch of powdered mace (jaiphal)

1 bay leaf

1 cup - chopped onions

2 tbsp - chopped ginger

1 tbsp - chopped garlic

5-6 green chillies, chopped

1/2 tsp - red chilli powder, 1/2 tsp - coriander powder

1/2 cup - chopped tomatoes

1 heaped tbsp - kasuri methi

3 tbsp - chopped coriander

Method:

Trim, wash, blanch, and slice the mushrooms.

Beat the yoghurt until smooth.

Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes.

Heat oil in a heavy bottomed pan.

Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes.

Add onions and fry until golden brown.

Add ginger, garlic, and green chillies. Saute for 2 minutes.

Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute.

Add tomatoes, and fry until the oil leaves the masala and floats on top.

Add the marinated mushrooms along with the marinade and ¼ cup water.

Bring to a boil, and cook covered on low heat until the mushrooms are cooked and the oil leaves the masala once again. Adjust the salt.

Sprinkle kasuri methi and coriander over the mushrooms.

Cover and seal the dish with dough and put on dum in a preheated oven for 15 minutes.

Serve immediately with rotis, parathas, or naan.

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