Mushroom makhana curry - kumbh makhane ki subji.
Preparation Time - 30 minutes
Cooking time - 40 minutesServes - 5 to 6
Ingredients:
Small size mushroom- 20-25(washed in running water)
makhana(lotus seed) - 1 cup
Onion - 2 big(chopped)
Tomato blanched and pureed - 1/2 cup
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tspred chili powder- 1 tsp
curry powder - 2 tsp
nutmeg powder - 1/4 tsp
cinnamon stick - 1 small
bay leaf - 1
cloves - 5 to 6
green cardamom - 3 to 4
kasuri methi - 1 tbsp
milk - 1/4 cup
shah jeera - 1/2 tsp
salt to taste
chopped coriander - 1 tbsp
1/2 cup water
Method of Preparations:
1.Heat 1 tbsp butter in a pan ,add lotus seeds(makhana) , fry till crispy (fry for 10 minutes). Keep it aside .
2.In the same pan , heat another tbsp of butter and fry mushrooms for 10 minutes(mushroom releases its own juice so cooking time increases sometimes). Keep aside.
3.Heat another pan with 2 tbsp butter,add cinnamon stick , bay leaf , cloves , green cardamom abd fry for 1 minute.Add chopped onion and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree, mix it properly and fry for 10 minutes .
6.Add turmeric powder , red chili powder , curry powder , salt to taste and fry for 1 minute.
7.Add fried mushrooms and makhana , mix well and cook for another 5 minutes in low flame.
8.Add water , and cook for 2 more minutes.
9.Add milk and mix well.Cook for 1 more minute.
10.Add nutmeg powder ,kasuri methi and mix properly.
11.Curry is ready .Serve hot with steamed rice or roti of your choice.
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