Tuesday, October 5, 2010

Mushroom Korma

'' I used oyster mushrooms but button mushrooms should taste better''

Mushrooms about 400g
Poppy Seeds  2 tbsp.
Coriander Seeds  1 tbsp.
Cumin 1/2 tsp.
Ginger Paste  1 tsp.
Garlic 1tsp
Cloves  4
Cinnamon 1 inch stick
Fennel seeds 1/2 tsp.
Cardamom  2
Tumeric  1/4 tsp.
Red Chili Powder  1 tsp.
Onion 1 big
Tomato 2 large
Oil 1/2cup
Salt to taste 

Wash mushrooms thoroughly. Slice into halves and keep aside.
Crush coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
Make into a paste ginger, garlic, onion and tomato.
Mix mushrooms with all of the above and red chili powder, tumeric and salt to taste.
In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes.
Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.

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