Earthy Mushrooms flavored with Shahi Jeera!
For some reason my daughter doesn't like mushrooms and she 's a kid who fancies fish heads and goat bone marrow. I keep trying different recipes with a hope that someday I will be able to convert her. The good thing is she is always open to trying new recipes and tasting different ingredients.
I recently saw a video of a Chef demonstrating a recipe of mushrooms and black fungi in an unusual combination of Indian spices. I wanted to try and taste it for myself but had only mushrooms on hand. I still went ahead and was very pleased with the final result. Though my efforts to make my daughter enjoy mushrooms still continue.
The Shahi jeera /caraway seeds used enhances the earthy flavor of cremini mushrooms to a greater degree. Know more about this unique spice here.
This is an easy recipe which tasted quite different from usual Indian curries. This is a classic example of letting only one spice dominate the flavors while the other ingredients balance it.
- 1 tsp shahi jeera/caraway seeds
- 0.5 lb cremini mushrooms (about 8-10), washed and cut into large chunks
- 1/2 cup peas ( I used frozen ones)
- 1 medium onion, chopped finely
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1/2 a tomato chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 8-10 cashews soaked in little water and ground to a paste
- salt to taste
- 1 tablespoon oil
- 1 tablespoon butter
- In a large sauce pan, heat the oil to medium heat.
- Add onions and saute till pink.
- Add the ginger, garlic and butter and saute for 5 more minutes. Butter is added later to avoid burning.
- Add the mushrooms and saute on high heat to avoid the release of water.
- Add spice powders and continue to saute lowering heat to medium again.
- Add the peas, tomatoes and cashew paste and mix well.
- Add salt and keep stirring it all the ingredients are well blended.
- Serve hot with cilantro garnish.
Other Mushroom recipes
Mushroom Paneer Koftas