Friday, February 25, 2011
20110225 Khumb Shabnam (Mushrooms in Yoghurt Sauce)
(SOURCE: Indian: Cookbook - Khumb Shabnam)
This is originated in Awadh. Kebabs are famous is Awadhi cuisine, because meat is tenderized with raw papaya paste and is ground many times. But this is a simply vegetable dish that takes less than 15 minutes to make. I didn't really like it because of the strong cumin smell, but my husband seemed to like it.
200ml natural yoghurt
1 tsp red chilli powder
1tsp ground cumin
1 tsp Garam Masala
pinch of ground turmeric
1 tbsp vegetable oil
250g white button mushrooms, sliced
1. In a bowl, mix the yoghurt with the ground spices and season with salt. Whisk well to combine.
2. Heat the oil in a frying pan over high heat, add the mushrooms and stir fry until there is a small amount of moisture left - but do not let them dry up. Remove from the heat, and allow the mushrooms to cool.
3. Then pour in the spiced yoghurt and mix. Return to the heat and simmer for a few minutes until hot.