Pepper Mushroom Fry
|Green chillies||3 , slit|
|Ginger garlic paste||1⁄2 Tablespoon|
|Onion||1 Medium, chopped finely|
|Button mushrooms||200 Gram, quartered (blanched in hot salt water)|
|Crushed black pepper||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Hot spice mix powder||1⁄4 Teaspoon (garam masala)|
|Dry mint powder||1⁄2 Teaspoon|
|Dried fenugreek leaves powdered||1⁄2 Teaspoon (kasoori methi)|
|Lime juice||1 Teaspoon|
Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 2 minute(s) or till the onions are pink.
Add the mushrooms, crushed black pepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 5 minutes or till the mushroom is cooked but not soggy.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
Mushrooms cook fast and taste the best when they are crunchy and firm.