Ingredients
-
-
1
-
2
-
1
-
2
-
-
4
-
3
-
1/2
-
1/2
-
-
-
-
-
Directions
Indian Chili Mushroom,My husband, who is from India, requests this recipe often. It has a great flavor and is quite satisfying!,We really enjoyed this mushroom dish. Loved the flavors and it paired nicely with recipe#486738. I did use less chili powder than recommended as Indian chili powder is extremely hot. I also used less chilies and I removed the seeds as well. Thanks for posting this recipe. Made for Fall PAC, 2012.
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Steps
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1
Done
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For the Paste: Heat Ghee Over Pan on Medium Heat. Saut Onions For 2 Minutes, Then Add Tomatoes and Ginger-Garlic Paste. Cook For About 5 Minutes. |
|
2
Done
|
Remove from Heat and Dump Contents Into Blender. Blend Into a Smooth Paste and Set Aside. |
|
3
Done
|
Heat Olive Oil in Pan Over Medium Heat. Add Mushrooms and Fry For About 3 Minutes. |
|
4
Done
|
Add Green Chiles, Chili Powder, Curry Powder, Garam Masala, Turmeric, and Salt. Cook For About 20 Seconds and Immediately Add the Paste. You Can Add About 1/2 Cup of Water For Consistency. Cook Until Mushrooms Are Tender. |
|
5
Done
|
Add Chopped Scallions. Cook For 2 Minutes More and Remove from Heat. |
|
6
Done
|
Stir in Cilantro and Serve Over Basmati Rice. |
