March 24, 2015


Button Mushrooms - 200 gms
Onion paste - 3 tbsp
Meat balls - 15-16
Ginger garlic paste- 2 tsp
Tomato puree - 3 tbsp
Oil - 3 tbsp
Roasted cumin powder - 1 1/2 tsp
Coriander powder - 1 tbsp
Turmeric - 1/2 tsp
Curry paste- 1 tsp
Green chillies - 2-3 (slit)


  • Heat the oil in a non-stick pan and fry the onions till light golden brown.
  • Add the ginger garlic paste and continue to fry the pastes till it is golden brown. Lower the flame and mix in the tomato puree and the spices.
  • Fry on low flame till aroma comes.
  • Mix in 3 tbsp of water; add meat balls.
  • Cook and fry on low flame for 3-4 minutes, stirring from time to time.
  • Add 1/4 cup of waster and cover the lid.
  • Cook  covered till the meat balls are almost tender. Wash the mushrooms in the meantime and prick each one with the tip of a knife.
  • Mix in the mushrooms and blend gently. Cover again with a lid and cook till the preparation begins to dry up and the mushrooms are well coated with the spices.
  • Serve with saffron rice.

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