This recipe came into being when I had all the ingredients for a Chicken recipe and had no chicken. Left with a pack of dried mushrooms, I substituted chicken with mushrooms, while bringing down the cooking time.
- 250 g Dried mushroom
- 4 Capsicums
- 2 Tomatoes diced
- 2 tbs Garlic Ginger Paste
- 2 Onions diced
- 2 dried Chillis
- Mustard oil for cooking
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Meat Masala
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon coarsely ground pepper
- 1 pinch sugar
- Salt aa desired
Take the dried mushrooms in a pan and pour lukewarm water over them, just enough to cover the mushrooms. Keep aside till mushrooms are hydrated.
Drain the remaining water and dry the mushrooms on a kitchen towel. Set aside until use.
In a heated wok, add 5 tablespoons of Mustard oil (or as desired) and add the diced onions. Fry till golden brown on high heat.
Add ginger garlic paste and continuously stir till golden. Break the dried chillis into halves and add to the paste. There will be a spicy aroma.
Add red chilli powder, meat masala powder, sugar and little salt. Stir well. For about 2 minutes. Once they are done, add the capsicums, and cook till water is released.
Now add the mushrooms and the tomatoes and fry all the ingredients together on high heat for about 2 minutes.
Add the pepper and garam masala. Lower the heat and cook for about 5 minutes with lid closed. Stir occasionally.
Stir for a final time and serve and garnish as desired.
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