| Recipe Name:
Khumb Kali Mirch (Pepper Mushroom Fry) |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
15 mins |
2 |
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Ingredients: |
| Oil |
|
1 tbsp |
| Green chillies slit |
|
3 |
| Ginger-garlic paste |
|
1/2 tbsp |
| Onion chopped finely |
|
1 medium |
| Button mushrooms quartered and blanched in hot salted water |
|
200 g |
| Crushed black pepper |
|
1/2 tsp |
| Turmeric powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Dry mint powder |
|
1/2 tsp |
| Kasoori methi powder |
|
1/2 tsp |
| Cream |
|
1/2 tsp |
| Salt to taste |
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Method: |
- Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 2 minute or till the onions are pink.
- Add the mushrooms, crushed black pepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium/low heat for about 5 minutes or till the mushroom is cooked but not soggy.
- Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
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