Mushroom dill soup is a creamy warm soup that goes better for winter cravings. There's something special with this mushroom soup is addition of dill leaves, a herb that perfectly compliments the natural flavor of mushroom. The combination of mushroom, dill leaves and fresh cream was so delicious that reminds me the chill winter evenings. So how could I skip this soup!!!

Mushroom dill soup is very easy to make in one pan and ready in a jiffy. Exotic herbs and spices in this soup make this a special one in a menu. A little pinch of pepper to this soup takes this to next level. So friends, do try this soup and let me know your feedback. Try my other mushroom recipes too - Mushroom & garlic roasted curry & Mushroom biriyani

 

Prep Time: 10 Minutes

Cook Time: 15 - 20 Minutes

Yields: 2 Small servings

INGREDIENTS

• Mushroom – ½ Cup (sliced)
• Garlic – 1 Teaspoon (chopped)
• Onion – ¼ Cup (sliced)
• Dill weed – 2 Tablespoons
• Wheat flour – 2 Teaspoon
• Salt – 1 Teaspoon
• Water/ vegetable broth – 2 Cups
• Fresh cream – ½ Cup
• Butter/olive oil – 1 Tablespoon
• Pepper – ½ Teaspoon

MAKE IT

• In a pan, heat oil and add chopped garlic, sauté well.
• Add onions, cook until onion turns light brown and soft.
• Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.
• Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.
• Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.
• (Optional step) At this stage using hand blender, can blend the soup well to creamy consistency. If you want chunky mushrooms on you soup, skip this step.
• Now add fresh cream and black pepper to the soup, do not cook further, switch off the heat and serve hot with toasted bread or soup sticks. Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.

 

STEP BY STEP PREPARATION

 

In a pan, heat oil and add chopped garlic, sauté well.

 

 

 

Add onions, cook until onion turns light brown and soft.

 

 

 

Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.

 

Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.

 

 

Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.

 

 

 

Now add fresh cream to the soup, do not cook further, switch off the heat, add requires black pepper and serve hot with toasted bread or soup sticks.

 

 

 

NOTES

• Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.

 

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November 08, 2018

Garlic is a most loved ingredient in most of my dishes. I cannot think of my everyday cooking without garlic even a bit. So when comes to pickle, why not garlic? Usually traditional way of making garlic pickle takes several days and tastes so good. But I want to make it instant as climate here is not so favourable. This garlic pickle is easy to make in minutes, unless you worry to peel it. /p>

Once finish making the pickle, consume it one day later so that all the flavors were well infused and it tastes delicious. I love to have this pickle with curd rice, rasam rice and even with rotis. You can simply add the pickle to hot white rice just for "spicy pickle rice". Check out my other garlic based recipes - Mushroom & roasted garlic curry, Spicy Garlic Seedai.

 

Prep Time: 10 Minutes

Cook Time: 15 - 20 Minutes

Yields: 1 ½ Cups

INGREDIENTS

• Garlic pods peeled – 2 Cups (diced if large)
• Salt – 2 Teaspoon
• Turmeric powder – ¼ Teaspoon
• Chili powder – 2 Teaspoon
• Asafoetida – ¼ Teaspoon
• Tamarind – 1 small lemon size
• Mustard & fenugreek powder - ¼ Teaspoon each
• Sesame oil – ½ Cup
• Sugar – ½ Teaspoon (Optional)
• Vinegar – 2 Teaspoon (Optional)

MAKE IT

• Prepare the mustard and fenugreek seeds powder either with mixer grinder or pestle mortar.
• Soak 1 small lemon size tamarind in water for 30 minutes and extract tamarind juice from it. Keep aside.
• Heat a wide pan, add ¼ C sesame oil (half of the given amount), add garlic pods and sauté well for about 6 – 8 minutes. Garlic pods should get cooked well but not roasted. Roasting would change the pickle flavor and taste.
• Add turmeric powder, chili powder and asafoetida to garlic. Cook until the raw smell of spices goes off.
• Then add tamarind extract and salt to the above mixture and cook well until all the spices were well coated with garlic.
• The garlic is almost cooked well and spices were well infused in it. Now add remaining oil, mustard powder and fenugreek powder. Cook for few more minutes. Add sugar at this stage.
• Once pickle is cooked well switch off the flame. Remove the pickle from heat and add vinegar, then mix well.
• Once pickle is cooled, store in a clean, dry, air-tight container in room temperature. Preferably glass jar or ceramic pot. Avoid storing pickles in plastic container. As tamarind/salt in pickles would react with plastics.

STEP BY STEP PREPARATION

 

Peel the garlic and chop the garlic pods if it is larger variety. Keep aside

 

Prepare mustard powder and fenugreek powder

 

 

Extract tamarind juice from 1 small (lemon size) tamarind. Keep aside.

 

 

Heat a heavy bottom wide pan, add ¼ C sesame oil (half of the given amount), add garlic pods and sauté well for about 6 – 8 minutes. Garlic pods should get cooked well but not roasted.

 

   

 

Add turmeric powder, chili powder and asafoetida to garlic. Cook until the raw smell of spices goes off.

 

 

 

Then add tamarind extract and salt to the above mixture and cook well until all the spices were well coated with garlic.

 

The garlic is almost cooked well and spices were well infused in it. Now add remaining oil, mustard powder and fenugreek powder. Cook for few more minutes. Add sugar at this stage.

 

 

Once pickle is cooked well switch off the flame. Remove the pickle from heat and add vinegar, then mix well. Spicy pickle is ready!!!

 

 

NOTES

• Cook the garlic well but not up to roasting, It changes the flavor and taste of pickle.
• Once pickle is cooled, store in a clean, dry, air-tight container in room temperature.
• Glass jar or ceramic pot is preferred for storing. Avoid storing pickles in plastic container. As tamarind/salt in pickles would react with plastics.

 

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October 25, 2018

Chocolate truffle is a most loved confectionary by all of us!!! This truffle is made of ganache with varied proportions of heavy cream and chocolate. The interesting fact about this is just made of only 2 ingreddients. After making this I have coated this truffles with cocoa powder, you can also opt out other toppings such as sprinkles, coconut flakes or your favourite. Soon will update many varieties of truffles... keep waiting friends!!!

Prep Time: 5 Minutes

Cook Time: 2 hours + 15 minutes

Yields: 4 Servings

 

INGREDIENTS

• Semi sweet chocolate chips – 2 ½ Cups
• Heavy cream – ¾ Cup + 1 Tablespoon
• Cocoa powder – ¼ Cup (Optional)

MAKE IT

• Measure and keep all the ingredients ready. In a separate bowl, add cocoa powder and keep aside.
• In a small sauce pan, add heavy cream and heat until it is warm. Cook at low heat.
• Now add semi-sweet chocolate chips and and keep stirring.
• Once the chocolate chips started melting switch off the heat and keep stirring until it becomes silky smooth.
• Ensure there are no lumps while stirring. Then transfer to the bowl and refrigerate for 2 hours or freeze for ½ an hour.
• Later take out the bowl from refrigerator. Scoop out the prepared chocolate truffle from bowl with a spoon, about a tablespoon size.
• Roll out chocolate truffle into balls. Coat the chocolate truffles with cocoa powder. This step is purely optional. Coating cocoa powder adds taste and prevents sticking of chocolate from fingers.
• Can replace the cocoa powder with crushed nuts or coconut powder/flakes.
• Please refrigerate these yummy truffles. As it contains fresh cream it is best to stay cooler.

STEP BY STEP PREPARATION

In a small sauce pan, add given heavy cream and heat until warm. Cook on low heat.

Now add semi-sweet chocolate chips and keep stirring.

Once the chocolate chips started melting, switch off the heat and continue stirring until it becomes silky smooth consistency.

 

Then pour in a bowl and refrigerate for about 2 hours or freeze it half an hour.

Later take out the bowl from refrigerator. Scoop out a tablespoon size of chocolate truffle and roll out into balls.

 

Coat the chocolate balls with cocoa powder. Keep refrigerated.

 

NOTES

• Can replace the cocoa powder with crushed nuts or coconut powder/flakes.
• Please refrigerate these yummy truffles. As it contains fresh cream it is best to stay cooler.

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October 09, 2018

Jalfrezi is a popular restaurant dish made out of jalfrezi sauce and stir fried vegetables/meats. Paneer jalfrezi is a quite easy and tasty recipe made of paneer. Jalfrezi sauce is the base for this recipe. You can add any of your favorite vegetables/proteins/meat to this base sauce to make yumilicious jalfrezi dish.

This jalfrezi sauce can be made in advance and refrigerate in an air-tight container. Later it can be used with stir-fried vegetables. You can also use stir-fried chicken/paneer for special varieties. While cooking panner, do not cook for too much of time, as it should be crisp outside and soft inside and same for vegetables too. So cook on high heat for low time.

In this recipe spice powders were freshly ground for making sauce. So the flavor of the curry would be inviting and delicious. If you are in a hurry to make spice powder, you can use store bought “garam masala” instead of freshly ground one. Pair this paneer jalfrezi with roti, naan or hot rice. It would definitely gives you a restaurant feel at home. Follow me on instagram - aroma_foods_simple_recipes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 4 Servings

 

INGREDIENTS

• Paneer – 340 gms (cut into cubes)
• Bell peppers – 2 Cups (dice into cubes)
• Onion – 1 Cup (dice into cubes)
• Tomato - ½ Cup puree
• Ginger garlic paste – 2 Teaspoon
• Kasuri methi – 1 Tablespoon
• Turmeric powder – ¼ Teaspoon
• Chaat masala – ¼ Teaspoon
• Oil – 3 Tablespoons
• Salt – As required
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – ½ Teaspoon
• Dry red chili – 2
• Cinnamon – ¼ inch stick
• Cloves – 2
• Peppercorns – ¼ Teaspoon
• Cardamom – 1
• Cumin seeds – ½ Teaspoon
• Fenugreek seeds – 1/8 Teaspoon

MAKE IT

• Heat a small pan, dry roast all the ingredients given under “roast & grind” until fine aroma comes. Switch off the flame. Let it cool & grind to a fine spice powder. Keep aside.
• In a mixer grinder, add 1 roughly chopped tomato and grind to a puree. Keep aside.
• Heat 1 tablespoon oil in a pan, stir-fry onions, bell peppers and paneer separately and keep aside. Do not cook completely as these should remain firm.
• Heat a large pan with 2 tablespoons oil, crackle cumin seeds, then add ginger garlic paste and ground tomato puree. Cook well until the oil leaves out. This will take around 10 minutes.
• Once tomato cooked well, add ground spice powder & turmeric powder, chaat masala, kasoori methi and salt. Cook well until raw smell goes. Jalfrezi sauce is now ready.
• Now add stir-fried onions, bell peppers and paneer to the jalfrezi sauce. Cook until all the sauce were well coated to the added veggies and paneer. Garnish with coriander leaves.
• Paneer jalfrezi is now ready. Serve with rotis, naan and hot rice.

STEP BY STEP PREPARATION

Heat a small pan, add ingredients given under “roast & grind” roast until fine aroma comes. Switch off heat. Let it cool & grind to a fine spice powder.

 

Meanwhile grind 1 tomato to a puree consistency & In a pan add 1 Tablespoon oil and stir-fry onion & bell pepper and paneer individually. Roast & keep aside.

 

Heat 2 Tablespoons oil in a large pan, crackle cumin seeds.

 

Then add ginger garlic paste and tomato puree. Cook until oil leaves at the sides for about 10 minutes.

 

Now add turmeric powder, chaat masala, salt, kasoori methi & roasted & ground spice powder.

 

Cook until the raw smell of spice powders gone. This now comes to the sauce consistency. Jalfrezi sauce is now ready.

Add the stir-fried vegetables and panner to the jalfrezi sauce. Cook well until the jalfrezi sauce is well coated with the vegetables and paneer. Garnish with coriander leaves. Paneer jalfrezi is now ready. Switch off heat.

NOTES

• Stir- fry vegetables and paneer as it should be crisp outside ans soft inside.
• Can make this jalfrezi sauce in advance and refrigerate in an air-tight container. Can add stir-fried vegetables/meats when required to a heated jalfrei sauce.

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October 04, 2018

Pepper chicken is a very popular indian dish made of tender chicken & exotic spices roasted to perfection. Generally I prefer semi-dry chicken dishes for weekend lunches but this time I planned to make it drier version. In fact I have no idea while making this pepper chicken to post in blog, but once finish doing this, just impressed on its taste and spiciness. So I wish to share this pepper chicken recipe with you all.

While buying chicken choose it to be tender, as the end result would be so good. This is a very simple recipe as it includes just chicken and some flavorful spices. Marinate everything and start cooking. Clean and simple steps to follow easily. Marination is an optional step so you can make this pepper chicken on the go. Adding coconut slices to this dish takes it to another level and every bite of coconut gives crunchy feel.

Try out this spicy pepper chicken and relish it with hot rice or roti. Serve with onion and lemon slices. Follow me on instagram - aroma_foods_simple_recipes

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

INGREDIENTS

• Chicken (bone-in) - 500 gms
• Garlic powder - 1 Teaspoon
• Turmeric powder – 1/4 Teaspoon
• Garam masala – 1 Teaspoon
• Chili powder – 1/2 Teaspoon
• Pepper powder – 1 1/2 Teaspoon
• Curry leaves – 1 Sprig
• Fresh sliced coconut – 1/4 Cup
• Oil – 2 Tablespoon
• Salt – As required
• Lemon slice – (optional)

MAKE IT

• Clean and place the chicken in a large bowl and add all the spice powders such as garlic powder, garam masala, chili powder along with salt. Do not add pepper at this stage, can add at last while cooking.
• Mix the chicken and spices well and marinate for about 30 minutes. Do not skip this step as the spices would get infused into chicken and cooks with intense flavor.
• Heat oil in a pan, add the marinated chicken. Do not add water, chicken itself releases water, that is enough to cook completely. If the chicken doesn’t leave enough water, can add 2-3 tablespoons of water while cooking. close and cook well.
• Cook well until the chicken is tender and juicy.
• Now no water should remain on pan and chicken should be dry at this stage. Masala’s were well coated over the chicken
• Now add pepper powder, sliced coconut and curry leaves, mix well. Coconut slices need not to be cooked completely. It tastes good in raw form.
• Switch off the heat and serve with fresh onions and lime wedge for hot rice/roti.

 

NOTES

• Instead of garlic powder you can use ginger garlic paste.
• This is a dry version of pepper chicken, if you want as gravy, add enough water while cooking.
• Do not cook too much of time as the chicken becomes hard and rubbery.

 

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Unknown

September 27, 2018

I wish to bake something with Apples for long time. Have made apple crumble in a mug already, click here for recipe. So how about brownie with apples. Yes interesting!!! Usually my taste buds were used to regular chocolate brownies, which I love a lot anytime. So for a change, I have searched a lot for this recipe and gave a try, but it was not what I wish for. So made some changes with adding some yummy ingredients and brought out the delicious cinnamon flavored Apple brownies.

Choosing Apples for baking, is really a conscious thing. Apples for cooking/baking should be firm, tangy, crisp and tart. There should be a balance of sweet and tart flavor. Not all the apples are good enough for baking. Select the varieties of apples that are firm at first, then tangy and tart. I can suggest few apple varieties good for baking; those are Cortland, Fuji, Gala, Granny smith, Golden delicious, Honey crisp, McIntosh, Rome beauty and many. Can use mixed variety of apples for mix of flavors and taste. I have used granny smith apples for my Apple brownies.

This apple brownie is rich in moisture and delicious. While you bite a piece of this brownie, can feel the chunks of apple that gives interesting taste and flavor. Serve this delicious apple brownie with hot caramel sauce with a scoop of ice cream that melts in your mouth. The cinnamon flavor in this brownie would take you to the memories of fall season. Try this yummy and tasty Apple brownie and give your feedbacks in comments. Happy baking!!!

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yields: 4 Servings

INGREDIENTS

• All purpose flour – 1 Cup
• Brown sugar – 1 Cup
• Unsalted butter – ½ Cup
• Egg – 1
• Apples – 1 ½ Cup
• Cinnamon powder – 1 Teaspoon
• Baking powder – ½ Teaspoon
• Baking soda – ½ Teaspoon
• Salt – ½ Teaspoon
• Pecans/walnuts - ¼ Cup

MAKE IT

• Select any cooking/baking variety of apples(Mcintosh, Grannysmith, Cortland, Fuji, Gala, Honeycrips). I have chosen granny smith variety.
• Peel & dice the given apples to ½ inch thickness, cover & keep aside.
• Pre heat oven to 350*C.
• Take an 8 inch square baking pan, grease it with vegetable oil and dust with flour just to coat the surface of the pan or cover with parchment paper and keep aside.
• Take a large bowl, add butter and whisk to mix well. Then add brown sugar & egg one after other and mix well to combine.
• Sift the given dry ingredients such as all purpose flour, cinnamon powder, baking powder, baking soda & salt to the butter & egg mixture. Mix well to combine. Do not over mix.
• Now add the apples to the mixture and give it a rough mix. Transfer and spread the brownie batter to the prepared baking pan.
• Bake the brownie batter in pre-heated oven for about 30 minutes.
• Once done, take out the Apple brownie outside and check for doneness with tooth pick. It feels slightly wet at inside because of the cooked apples. Then it is done.
• If the tooth pick comes out with raw brownie batter, the bake it again for 5-10 minutes until it is done well.
• If the apple brownie is done well, let it cool for 10 minutes, then remove the brownie from baking pan by running the knife along the sides of the pan. Cut into square pieces and serve with ice cream if preferred.
• Now the “Apple brownie” is ready Happy baking!!!

STEP BY STEP PREPARATION

 

Make sure the given ingredients are ready for preparation

 

Pre heat oven to 350*C. Take an 8 inch square baking pan, grease it with vegetable oil and dust with flour just to coat the surface of the pan or cover with parchment paper and keep aside.

 

 

Take a large bowl, add butter and whisk to mix well.

 

 

 

Add sugar to the butter and mix well.

 

   

 

Then add one egg to the above mixture.

 

 

Take a sifter and add all the dry ingredients like all purpose flour, cinnamon powder, baking powder, baking soda & salt. Sift it to the egg & butter mixture.

 

Add the diced aples to the brownie batter. Give it a rough mix.

 

 

Transfer and spread the brownie batter to the prepared baking pan. Bake in pre-heated oven for about 30 minutes.

 

 

"Apple brownie" is ready now.

 

 

NOTES

• Choose the cooking/baking variety of apples for best results. Smooth texxtured apples would result mushy brownie.
• Do not over mix the brownie batter for firm brownies.
• Make sure all the ingredients are at room temperature.
• Do not open the oven door in the middle of baking, it would result in uneven baking.

 

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Unknown

September 20, 2018

 

Strawberry slushie is a super delicious frozen treat, anyone would love it immediately. This is a whole fruit healthy drink with the hint of vanilla & lemon and crunch of ice. It’s very easy to make as it is blending all in a blender, and serve it straight away!!!

Prep Time: 10 mins

Blending Time: 5 mins

Serves: 2

 

Ingredients

Strawberries – ½ Cup

Honey – 2 Tablespoons

Vanilla extract – ½ Teaspoon

Lemon extract – 1 Tablespoon

Salt – A pinch

Ice cubes – ¾ Cup

 

 

Make it

Clean the strawberries by removing leafy portion on top, wash and pat dry

In a blender/mixie jar, add strawberries, honey, vanilla extract, lemon extract & salt. Blend until smooth.

Then add ice cubes and blend again until all the ice cubes were crushed & smooth consistency.

Pour in a glass and serve immediately with straw or spoon. Enjoy!!!

 

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Unknown

September 12, 2018

Mushroom & roasted garlic curry is a comfort dish to fill a great weekends. This curry gives an excellent creamy and filling taste because of its freshly ground masala's. Long time it is being a must try dish in my recipe book. Such an awesome curry pairs well with roti, naan and hot steamed rice. Sometimes I have the leftover curry with bread slice as "to go" breakfast in busy mornings. Just give it a try!!!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

 

INGREDIENTS

• Mushrooms – 10 – 15 Nos.(diced/sliced)
• Onion – 1 (finely chopped)
• Garlic pods – 10 (finely chopped)
• Turmeric powder – ¼ Teaspoon
• Kashmiri chili powder – ½ Teaspoon
• Salt - As required
• Kasoori methi – 2 Teaspoon (crushed coarsely)
• Sugar – ½ Teaspoon
• Oil – 1 Tablespoon
• Fresh cream – ¼ Cup
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – 1 Teaspoon
• Peppercorns – ½ Teaspoon
• Dry red chilies – 2
• Cumin seeds – ½ Teaspoon
• Cinnamon – ½ inch stick
• Cloves – 3
• Black cardamom – 1

To soak & grind

• Cashew nuts – 5
• Poppy seeds – 1 Teaspoon
• Warm water - ¼ Cup

MAKE IT

• Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.
• In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.
• Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.
• Now add chopped onions, sauté till transparent and cooked well.
• Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.
• Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.
• At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).
• Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.
• Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).
• Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

STEP BY STEP PREPARATION

Heat a small pan, add all the ingredients given under “roast & grind”. Roast it well until fine aroma comes. Switch off the heat. Let it cool and then grind to a fine masala powder. Keep aside.

 

In a small bowl, soak cashews and poppy seeds in warm water for 15 minutes. Once soaked grind it finely to a thin paste. Keep aside.

 

Heat a heavy bottom pan, add oil, once heated add chopped garlic and sauté till light brown.

 

Now add chopped onions, sauté till transparent and cooked well.

 

Add chopped mushrooms and salt, close and cook. Water from mushroom oozes out. Sauté well until it is blended well with onion and garlic.

 

Once mushroom is cooked, add turmeric, chili powder and “freshly ground masala”. Add some water at this stage and cook well until raw smell of masala’s goes off. Around 2 minutes.

At his stage curry starts bubbling and cooks well, add remaining water and cook for few more minutes. Around 10 minutes. (Stir often to avoid sticky bottom).

Finally add “ground cashew and poppy seeds paste” and cook for 10 more minutes. It seems to be cooking long but believe me it gives awesome taste.

 

Also then add kasoori methi(Dry fenugreek leaves), sugar and cook well. (Stir often to avoid sticky bottom).

Once done, switch off the heat and add fresh cream to the curry and mix well. Garnish with fresh and chopped coriander leaves. Now the “Mushroom and roasted garlic curry” is ready. Yummy!!!

 

NOTES

• In case if fresh cream is not available, can use curd without lumps.
• Mushroom can be replaced with non-watery vegetables or paneer.

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Unknown

September 06, 2018