Lasooni Makai Mushroom
Lasooni Makai Mushroom is a North Indian curry, but cooked in my own style. It is a medium spicy, onion and tomato based curry. Mushrooms and sweet corn together, with a garlic tempering, spinach for colouring effects makes it special. It can be served for lunch or dinner, with phulka, chapati or flavoured rice.
Measurement: 1 Cup =180 ml
Serves: 3
Ingredients:
- Button mushrooms – 20 gm (1 pack)
- Sweet corn – 1 cup
- Onion (sliced) – 1 large
- Tomato (chopped) – 1 large
- Spinach leaves (chopped) – 4 to 6
- Garlic (chopped) – 15 cloves
- Green chilly (chopped) – 1
- Cumin seeds – 1/4 tsp
- Kitchen king masala – 1 tsp
- Garam masala – 1/3 tsp
- Chilly powder – 1/3 tsp
- Turmeric powder – 1/4 tsp
- Cashe nuts (chopped) – 5
- Butter – 1 tbsp
- Oil – 2 tbsp
- Sugar – 1/4 tsp
- Corriander leaves (chopped) – for garnishing (optional)
- Salt to taste
Procedure:
- Wash mushrooms thrice, and cut into quarters or medium size chunks. Keep aside.
- Boil sweet corn with salt, drain and keep aside.
- Heat 1 tbsp oil in a kadai or pan.
- Add onion, stir fry till translucent.
- Add tomato, cashew nuts and spinach, stir fry till tomato turns mushy. Let it cool.
- Add chilly powder, kitchen king masala and garam masala, grind to a fine paste.
- Heat remaining oil in the same pan and add mushrooms, stir fry for 2 min. It will give out moisture, it is to be used in the curry.
- Melt butter in a pan, add cumin seeds and garlic. Let garlic turn slightly brown and gives out burnt aroma.
- Add green chilly and stir fry for 5 seconds.
- Add ground paste and stir well. Simmer for 2 min. Stir occasionally.
- Add turmeric powder, mushrooms, boiled sweet corn, sugar and salt. Stir well.
- Add half a cup of water and stir well, simmer for 2 min.
- Garnish with coriander leaves.
- Serve hot with phulka / chapati / paratha / flavoured rice.
Tip:
- You may add more oil or butter in the preparation.
- Try to avoid kasuri methi in this preparation, as it has a very flavour and will give u the taste of typical curries.
- You may pour an additional tempering of garlic on top, if you like.
- I have used Everest masalas.
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