Bharwan Khumb
Equipment
- Oven
- Mortar and Pestle
- Heavy-based Pan
- Kitchen Paper
- Paper towel
- Kadhai
- Wok
- Frying Pan
- Skillet
- Baking sheets
- Blender
- Food processor
Ingredients
- 200 g Mushrooms
- 4-5 Green cardamom pods
- 1/2 Lemon juice of
- Salt
For the filling
- 1 tablespoon Vegetable oil
- 2 Onions chopped
- 50 g Khoya or 5 1/2 tablespoons milk powder (dry milk)
- 1 Ginger 1-cm / 1/2-inch piece fresh, peeled, and grated
- 1 tablespoon Cashew nuts crushed
- 3 tablespoons Pomegranate seeds
- 4 tablespoons Coriander (Cilantro) leaves chopped
- 1/2 teaspoon Black pepper ground
- 1/2 teaspoon Cumin ground, roasted
- 1/2 teaspoon Garam Masala
For the paste
- 90 g Pomegranate (1/3) red
- 2 Onions sliced
- 1 Ginger 1-cm / 16-inch piece fresh, peeled, and grated
- 4 Red chillies dried
For the sauce
- 4 tablespoons Vegetable oil
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
Instructions
- Preheat the oven to 200'C / 400’F / Gas Mark 6.
- Remove and reserve the stalks from the mushrooms. Put the cardamom pods in a mortar and pound with a pestle, then set aside.
- Pour about 1 liter / 1 3/4 pints (4 1/4 cups) water into a large, heavy-based pan. Add 2 teaspoons salt and lemon juice and bring to a boil. Add the mushrooms and cook for about 2 minutes. Drain and refresh under cold running water. Drain again, then wipe and dry well on kitchen paper (paper towels).
- To make the filling, heat the oil in a kadhai, wok, or heavy-based frying pan (skillet) over medium heat, add the onions and, fry for about 4-5 minutes, or until soft. Add the khoya and mix well, then add the grated ginger, crushed cashew nuts, pomegranate seeds, chopped coriander, the ground spices, and 1/2 teaspoon garam masala. Season with salt and mix well. Remove from the heat and stuff each mushroom with the mixture.
- Place the mushrooms on several large baking sheets and put them into the hot oven for about 5 minutes, then remove from the oven and set them aside.
- To make the paste, put the pomegranates into a blender, pour in 375ml / 13fl oz (1 1/2 cups) of water, and process briefly. Trim the leftover mushroom stalks and transfer them to a blender or food processor. Add the onions, ginger, and dried red chillies and process, adding a little water, if necessary, to make a smooth paste.
- For the sauce, heat 4 tablespoons oil in a heavy-based wok or frying pan (skillet) over low heat, add the reserved cardamom pods and stir-fry for about 1 minute, then add the onion-mushroom paste and cook for about 10 minutes, or until the paste turns light brown.
- Add the remaining ground spices and season with salt. Add the pomegranate juice, then bring to the boil, reduce the heat and simmer for about 5 minutes. Add the stuffed mushrooms to the sauce and simmer gently until hot.
Nutrition
Sodium: 227mgCalcium: 969mgVitamin C: 971mgVitamin A: 1576IUSugar: 86gFiber: 69gPotassium: 4317mgCholesterol: 10mgCalories: 1142kcalTrans Fat: 1gSaturated Fat: 10gFat: 26gProtein: 45gCarbohydrates: 261gIron: 16mg
Tried this recipe?Let us know how it was!