I am not into blogging for more than couple of weeks as I am busy with my uncle family. They came first time to Singapore and we are just showing the places in Singapore, Malaysia and Thailand. In two weeks time, we tried to cover, as many places as we can and finally they went back to India 2 days before. After taking rest for 2 days and now I am back again to my blogging world. Because of this, I could not update the recipe entries for the event also and today I sat and finished all the updating works. This recipe, i did 3 weeks before, but now only found time to post it.

Ingredients

• Mushrooms – 2 cups
• Fennel seeds – 1/2 tsp
• Star Anise – 2
• Bay leaves – 1
• Cardamom – 2
• Cinnamon Stick – 1
• Cloves – 3 to 4
• Onions – 2 (large) (chopped finely)
• Tomato – 2 (chopped finely)
• Ginger – 1 inch (cut lengthwise)
• Curry leaves – 8 to 10
• Green chillies – 2 to 3
• Turmeric powder – 1/4 tsp
• Cumin Powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chilli powder – 1/2 tsp
• Black Pepper – 1 tsp
• Garlic – 4 to 5 pods
• Cumin seeds – 1/2 tsp
• Butter – 1 tsp
• Oil – 3 tsp
• Salt – as per taste
• Water – as needed
• Lemon Juice / Rice vinegar – 1 tsp (optional)

Method

• In a kadai/wok, add oil.
• When it is hot, add the whole garam masala (fennel seeds, star anise, bay leaves, cardamom, cinnamon stick, cloves).

• Add the cumin seeds and onions and fry for few min or until the onion becomes translucent.

• Add salt and turmeric powder and ginger and saute, till the raw smell of the ginger goes off.
• Add the curry leaves and green chillies. Fry for 2 min.

• Add the Tomato and saute well.

• Add the mushrooms and if needed add little water, as the mushroom itself leaves water and cover it with a lid and allow to cook.

• Meanwhile, crush the garlic, cumin seeds and pepper corns and keep aside.

• In another pan, add 1 tsp butter, and add crushed garlic, cumin seeds and pepper corns and add coriander leaves, cumin powder, red chilli powder, coriander powder and fry for a minute.

• Now transfer the mushroom gravy to this pan and mix well with the pepper and garlic mixture. (or vise versa)

• Allow to cook for another 5 min and add lemon juice and switch off.

• Serve hot with any roti, chappathi, or even any fried rice.

Note:

• I used Button Mushrooms. You can try with other varieties also.
• Cut the mushrooms, just before cooking, as the mushrooms turns dark fast.
• Adding lemon juice/vinegar is optional, but it enhances the taste

This goes to the following events
My event – Dish Name Starts with M
Spot light – Curries/Gravies

The post Mushroom Pepper Gravy appeared first on Learning-to-cook.