Since it’s the Lent season, I make a lot of vegge dishes these days…. And also I got a couple of requests to post more vegetarian dishes during Lent… I got this Badami Mushroom recipe from Ranji’s Kitchen Corner via a dear friend Purnima… tried this several times and it is really good with chapathi and pulav…. You can replace mushrooms to chicken to make it Badami Murgh (Almond Chicken)… I have tried that also….I think this gravy will go very well with cauliflower, broccoli or with potatoes (never tried with any of those vegges though)…..Try this delicious dish in your kitchen with your choice of vegetables or with chicken or mutton :)….and please don’t forget to let me know the outcome :) :)….
Button mushroom - 20 nos (I used canned mushrooms)
Onion - 1 medium size, diced
Tomato-1 1/2 nos, diced
Ginger-Garlic paste - 1 tsp
Cumin seed - 1 tsp
Cinnamon stick - half a stick
Cloves - 3-4
Turmeric powder-1 tsp
Green Chillies - 2 nos, slit
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Curry Leaves-1 sprig
Sliced Badam (Almonds) - 4 tbsp + 1 tbsp
Sugar - 1/2 tsp
Cardamom powder - to garnish
Coriander Leaves - a bunch
Salt to taste
Ghee / Oil
- Soak badam in water for about 10 - 15 mints and grind it to a smooth paste. Keep it aside.
- Clean the mushrooms using a damp towel ,slice it and keep it aside.
- Heat ghee/oil in a pan. Add cumin seeds, cinnamon stick and cloves.
- Ones you start getting the smell of the spices add onion and ginger - garlic paste.
- Add salt, green chilies and turmeric powder.
- Sauté well and when the onions get translucent add tomato, red chilli powder, coriander powder and garam masala.
- Sauté all until the raw flavor of both onions and tomato goes. Then let it cool.
- Transfer the masala into a blender and grind it smoothly. Keep it aside.
- In another pan add some ghee. Ones it gets hot add the mushrooms. Saute mushrooms on a high heat till it gets brown. (Do not add salt until the mushrooms are totally brown as salt will ooze out water and the mushrooms will just steam and not get brown).
- Ones its brown reduce the flame to medium and add the grinded masala and badam paste into the pan.
- Add salt and sugar. Let it simmer for 10-15 mins.
- Add the coriander leaves and stir it.
- Sprinkle with some cardamam powder.
- Toast some sliced badam till lightly brown and garnish with it on top.
- Serve hot with chapathi or rice.
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