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Got some fresh mushrooms and with the few available vegetable in my kitchen I made a curry. initially I started like making a Kadai-Veg type dish and in the middle of the method, Jalfrezi came to my mind ! - and after that adding of some more ingredients within my hand’s reach ended up in a dish which got me appreciation from few of my fastidious folks… :-D
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All I took…….
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250 gms button mushroom sliced or julienned.
250 gms vegetables diced (I took carrot-potato-beans).
2 medium or large capsicums diced.
1 tbsp panch puran.
3 to 5 dry red chilies, roasted – I used kashmiri red chilies as they are less hot.
2 tbsp roasted dry coriander seeds.
1 tsp garam masala powder.
2 medium size onion, finely chopped.
3 medium size tomatoes, pureed.
2 tsp ginger garlic paste.
1 tbsp kasuri methi and small portion of asafetida roasted and powdered.
50 gms butter.
50 gms cashew nut roasted (till golden brown) and pasted with a small quantity of gur (jaggery).
Salt as required.
Coriander leave for garnishing.
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How I made it
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Make the puree of the tomatoes in a blender.
Dry roast the dry red chilies and coriander seeds till they get crisp, don’t burn them the roasting helps to grind them easily.
Make a semi fine or fine powder of the red chilies and coriander seeds in a dry grinder or if you have the time and patience in a mortar and pestle.
Heat butter, splutter panch puran and then add chopped onions and fry them till they are transparent. Now add the ginger garlic paste and fry till the raw aroma disappears.
Add the tomato puree and the ground red chilies-coriander powder saute till the ghee leaves the sides of the masala.
Add the mushrooms, vegetables and stir. Add ¾ to 1 cup water with salt.
Cover and simmer till the mushrooms and vegetables are cooked.
Finally add the capsicum along with the kasuri methi powder, garam masala powder and cashew paste. (I like the capsicums half done in such dishes).
Stir and garnish the dish with coriander leaves.
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