Khumb Shabnam
Equipment
- Bowl
- Frying Pan
- Skillet
Ingredients
- 200 ml Natural (plain) yoghurt (1 cup)
- 1 teaspoon Red chilli powder Kashmiri
- 1 teaspoon Cumin ground
- 1 teaspoon Garam Masala Kashmiri
- Turmeric pinch of ground
- 1 tablespoon Vegetable oil
- 200 g Button (white) mushrooms (3 cups), sliced
- Salt
- 2 Green chillies slit in half lengthways and de-seeded, to garnish
Instructions
- Put the yoghurt in a bowl, add the ground spices, season with salt and whisk to combine, then set aside.
- Heat the oil in a non-stick frying pan (skillet) over high heat, add the mushrooms, and stir-fry for about 5 minutes, or until there is a small amount of moisture left.
- Take care that the mushrooms do not scorch or dry up. Remove from the heat and allow the mushrooms to cool.
- When the mushrooms are cool, pour in the spiced beaten yoghurt and mix. Return to the heat and simmer for a few minutes until hot. Garnish with slit green chillies.
Nutrition
Serving: 4gSodium: 101mgCalcium: 67mgVitamin C: 6mgVitamin A: 68IUSugar: 4gFiber: 2gPotassium: 249mgCholesterol: 7mgCalories: 52kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 6gIron: 1mg
Tried this recipe?Let us know how it was!