Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 20 ml Sunflower oil
- 1 g Cumin seed / jeera, whole
- 60 g Onion, chopped
- 100 g Onion, petals / cubed
- 8 g Ginger, fresh, chopped finely
- 12 g Garlic, chopped finely
- 80 g Tomato, hybrid, raw, chopped
- 0.5 g Turmeric / haldi
- 1 g Dried chillies, powdered
- 2 g Coriander seeds - whole / ground, powdered
- 1 g Garam Masala
- 4 g Salt
- 240 g Mushroom, button, raw, washed, destemmed and chopped
To serve
- 8 g Coriander leaves, chopped finely
Instructions:
Prepare vegetables
- Wash, destem and slice mushrooms. Part chop and part cube onions. Chop tomatoes, and finely chop the ginger and garlic. Finely chop coriander leaves and keep aside.
For the sabzi
- In a pan, heat oil until nearly smoking. Add cumin seeds and allow these to crackle.
- Add chopped onion and sauté until light golden.
- Add ginger, garlic, tomatoes, turmeric, red chilli powder, coriander powder and salt and cook until tomatoes are soft.
- Add mushrooms and mix well with the masala. Cook on medium high flame for 3-4 minutes.
- Add onion petals, mix and cook on high flame for 2-3 minutes, stirring frequently.
- Add garam masala. Mix well and turn off the flame.
To serve
- Transfer to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 100 kcal | Protein: 3.5 g | Carbohydrates: 7 g | Fat: 6.1 g | Fiber: 4.3 g