I made this mushroom gravy for dinner. I was surprised at how easy and delicious it was. Made with caramelized onions, tomatoes, ginger, garlic, milk and “Tandoori masala”. “Tandoori masala” gives the dish it’s bright red color. Tandoori masala is non-spicy and really enhances the flavor of this dish. I served it hot with some “naan”.
The simple ingredients and preparation make the dish stand out. Caramelized onions gives a sweet taste. Fresh chopped cilantro and fresh zest of ginger and garlic, brighten up the dish and sautéd tomatoes and tomato paste gives it a tangy flavor. Finally, tandoori masala and milk for color and creamy-texture!
- 340 grams (12 0z) white mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 onion, chopped finely
- 2 tomatoes, chopped finely
- 1 1/2 teaspoon tomato paste
- 1 garlic clove, fresh zest
- 1 inch fresh ginger, zest
- 2 tablespoons chopped cilantro, plus extra for garnish
- 2 chillies chopped finely
- 1 1/2 teaspoon tandoori masala (is non spicy but salty)
- 1/3 cup milk or cream (I used 2% milk)
- 4 tablespoons oil
- salt to taste
Melt butter in a pan and add mushrooms. Stir fry them, making sure the mushrooms are evenly coated with butter. Add a dash of salt, this will help the mushrooms to release water and also season it.
Heat oil in a vessel. Add onions and fry till it’s golden brown.
Add garlic paste, ginger paste, green chillies and cilantro. Fry for a minute.
Add the sautéd mushrooms, tandoori masala and salt for taste. Mix well.
Lower the heat, add milk or cream and stir gently for a few minutes. Keep on fire for a couple of minutes , till all mixed in.
- Mushrooms– Instead of slicing mushrooms, cut the stems off, and cut in half. This will give a more chunkier bite.
- Tandoori Masala– Tandoori masala is non-spicy but salty. Be careful while adding extra salt to the dish.
- Milk– You could use whole milk or cream for a more creamier and richer taste.