| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
The, Spice, Trail |
1 |
servings |
INGREDIENTS
| 100 |
g |
Mushrooms |
| 1 |
ts |
Royal cumin |
| 1 |
|
Red onion; finely chopped |
| 1 |
ts |
Garlic paste |
| 1 |
ts |
Ginger paste |
| 3 |
ts |
Green chillies; seeded |
| 1 |
ts |
Coriander powder |
| 1 |
ts |
Turmeric |
| 8 |
tb |
Yoghurt |
| 2 |
ts |
Ground flour |
| 1 |
ts |
Salt |
| 2 |
|
Sprigs rosemary |
| 2 |
ts |
Garam masala |
INSTRUCTIONS
Place the cumin, onions, garlic paste, ginger paste, green chilli,
coriander powder, turmeric and mushrooms in a pan of hot oil and cook and
stir for 5 minutes.
In the meantime mix 2 teaspoons of yoghurt with the ground flour, stir
until there are no lumps and stir in the rest of the yoghurt. Add the
yoghurt mix and the sprigs of rosemary to the pan, stir and put the lid on
and simmer for 2 minutes.
Stir in the garam masala, serve and garnish with coriander leaves and brown
onions.
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