Ingredients

The following ingredients have 2 Servings
  • 16 ounces Mushrooms
  • 2 Tablespoon Yogurt
  • 1 Teaspoon Cumin ground
  • 1 Teaspoon Coriander Seeds ground
  • ¼ Teaspoon Black Pepper
  • 1 Teaspoon Turmeric Ground
  • ½ Teaspoon Cinnamon ground
  • ½ Teaspoon Cayenne Pepper ground (or Cayenne Pepper)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 2 Tablespoon Butter (or Ghee)
  • 1 Onion (chopped)
  • 1 piece Bay Leave
  • 1 Tomato (diced)
  • 5 Tablespoon Tomato Sauce (optional)
  • 3 1/2 Tablespoon Table Cream (or half and half)
  • ½ cup Stock
  • Salt (to taste)
  • Cilantro (to garnish, aka Coriander, chopped)

Instruction

  • Clean Mushrooms and cut into two or four, depending on the size.
  • Add to a mixing bowl the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger and garlic. Combine to a smooth paste.
  • Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.
  • Marinate preferably for 20 mins at least. If you are short on time, skip that step.
  • Prepare and slice onion, dice tomato.
  • Heat up a shallow pan with butter or ghee and saute onion slices.
  • Add Bay leave and stir in diced tomato. Saute for 1-2 minutes over a medium heat setting.
  • Pour in tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
  • Stir in marinated mushrooms and pour stock over mushrooms in the pan.
  • Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10-15 minutes or until mushrooms are cooked through.
  • Pick out and discard bay leaf when done cooking. Season with salt.
  • Garnish with chopped fresh cilantro (coriander plant) and serve hot.