Khumb Hara Pyaz
Equipment
- Heavy-based Pan
Ingredients
- 600 g Button (white) mushrooms stalks removed
- 150 g Ghee (2/3 cup)
- 5 Green cardamom pods
- 1 Black cardamom pod
- 5 Cloves
- 1 Cinnamon stick about 2.5cm / 1 inch long
- 1 Bay leaf
- 150 g Onion Paste Boiled
- 25 g Ginger Paste
- 25 g Garlic Paste
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and finely chopped
- 4 Green chillies de-seeded and chopped
- 1 teaspoon Chilli powder
- Mace pinch of ground
- 1/2 teaspoon Coriander ground
- 200 ml Natural (plain) yoghurt (1 cup), whisked
- 300 g Spring onions (scallions) trimmed
- Salt
Instructions
- Cut the mushrooms in half and set them aside.
- Heat the ghee in a large, heavy-based pan over medium heat, add the whole spices, and stir-fry for 1-2 minutes, or until they start to change color. Add the boiled onion paste and stir-fry for 2 minutes, then add the ginger and garlic pastes and stir-fry for 30 seconds.
- Add the ginger and green chillies and stir-fry for a further 30 seconds, then add the chilli powder, ground mace, and coriander and stir-fry for 30 seconds.
- Remove the pan from the heat and stir in the yoghurt. Season with salt, then return to the heat, pour in 125ml / 4 1/2fl oz (1/2 cup) water, and bring to a boil. Reduce the heat and simmer for about 2-3 minutes, or until the oil has separated out.
- Add the mushrooms and simmer for a further 2 minutes, before adding the spring onions and simmering for 1 minute. Remove the pan from the heat and adjust the seasoning, if necessary.
Nutrition
Serving: 4gSodium: 208mgCalcium: 163mgVitamin C: 28mgVitamin A: 952IUSugar: 10gFiber: 7gPotassium: 898mgCholesterol: 103mgCalories: 472kcalSaturated Fat: 24gFat: 40gProtein: 9gCarbohydrates: 25gIron: 3mg
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