Creamy Masala Mushroom

Ingredients:

Mushrooms                              200 grams

Onions                                       2-3

Tomato puree                          3/4^th cup   
      

Zeera                                         1 teaspoon

Turmeric powder                    1 teaspoon

Salt                                            to taste

Red chillies                               1 teaspoon

Kitchen king                             1 teaspoon

garam masala                          1 teaspoon

Ginger                                        1 inch

Garlic paste                              1 tbsp

Milk cream                                ½ cup

Method:

1.       Wash and cut in halves the button mushrooms. Keep them in a colander to strain all water and let them dry.

2.       Sauté the mushrooms in 1 tbsp oil in full heat without covering. Keep stirring in between. Mushrooms will shrink and leave out some water on heating. Don’t worry; let the mushrooms cook in their own juice. Keep aside.

3.       In a pan, pour a tablespoon of cooking oil and add a teaspoon of zeera. Now add roughly chopped onions and sauté them until translucent.

4.       Now add ginger and garlic paste. Also add all the masalas along with tomato puree.

5.       Let it cook until it leaves oil visible on the sides.

6.        Now add sautéed mushrooms to the cooking gravy and stir. Once the mushroom absorbs back all the water, reduce heat and pour in full-fat milk cream. Stir continuously until cream mixes well. Turn off the heat once mixed, otherwise the cream will heat up and expel oil.