Ingredients
The following ingredients have 4 Servings
- 200 to 250 grams buttton mushrooms
- 4 tablespoon Hung Curd ((thick curd) or hung curd made from ½ cup fresh curd (yogurt))
- 1/8 teaspoon turmeric powder (or 2 to 3 pinches of turmeric powder)
- ½ teaspoon Garam Masala
- ½ teaspoon kashmiri red chili powder (or deghi mirch)
- ½ teaspoon chaat masala powder
- 1 to 1.5 teaspoon Ginger Garlic Paste (or 3 to 4 garlic cloves and ½ inch ginger - crushed to a paste in mortar-pestle)
- ½ teaspoon ajwain ((carom seeds))
- ¼ teaspoon lemon juice
- ½ tablespoon oil, (to be used only if grilling or baking the mushrooms in the oven)
- ½ tablespoon besan ((gram flour))
- 3 to 4 tablespoon oil (for sauteing mushrooms)
- black salt (or rock salt or regular salt as required)
- some oil for brushing while grilling ((optional))
- 200 grams tomatoes (or 3 medium to large tomatoes)
- 8 to 10 cashews
- hot water as required
- 80 to 100 grams onion (or 1 medium to large onion or about ½ cup finely chopped onion)
- 1 teaspoon Ginger Garlic Paste (or 2 to 3 garlic cloves and ½ inch ginger - crushed to a paste in mortar-pestle)
- 1 small to medium capsicum ((green bell pepper) or about 1/3 cup chopped capsicum)
- 1 or 2 green chilies (- slit)
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala
- 1 to 2 pinch grated nutmeg or nutmeg powder
- 1 teaspoon kasuri methi ((dry fenugreek leaves) - crushed)
- 2 to 3 tablespoon low fat cream (or whipping cream)
- 1 to 2 tablespoon chopped coriander leaves
