Multicolor Mushroom Masala

Multicolor Mushroom Masala

Time for a guest post from my college mate Anne Helena. She is a lovely and energetic woman I have in my life. The fun we had at college was enormous . She is a multi talented personality and a very positive person. She has her own blog “http://annehelenadevasahayam.blogspot.in/”

I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at kitchenkathukutty@gmail.com with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog.

Without more words from me,let us get into the interesting recipe.

Over To Anne

Multicolor Mushroom Masala

My husband and I love our mushrooms sautéed or baked with onions, lots of pepper, a pinch of salt, a dash of lime and a drizzle of olive oil. It is loaded with flavor, plus the best we could manage in a hotel-room kitchenette when we first arrived in the United States.

But I got adventurous today and threw in some paneer and peppers in colors bright – red, yellow, orange and green. Who can resist those gorgeous colors? Like, seriously.

This multicolor mushroom masala dedicated to Kalyani’s ‘Kitchen KathuKutty’ features a North Indian gravy base, and it goes without saying that it tastes best with rotis and phulkas

Prep Time: 15-20 minutes | Cooking Time: 45-50 minutes

Multicolor Mushroom Masala

Ingredients:

• 3 medium sized onions
• 4 tomatoes
• 250 grams of mushrooms
• 275 grams of chopped paneer
• ½ of each of the 4 peppers in different colors
• 8 cashew nuts
• 1 ½ cup of milk
• 2-3 slit green chilies
• 1 ½ tablespoon of ginger paste
• 1 ½ tablespoon of garlic paste
• 2 cubes of butter
• ¼ teaspoon turmeric, ¾ tsp chili, pepper, 1 tsp garam masala, ½ tsp cumin and 2 tsp coriander powder
• Salt and sugar to taste
• A sprig of coriander leaves

Method:

1. Soak the cashew nuts in warm milk and grind to a paste
2. Grind the onions and sauté them in butter
3. When the raw smell goes away, add green chilies and ginger garlic paste (my garlic turned a weird shade of green, apparently I had exposed the peeled garlic cloves too long to the atmosphere)
4. Sprinkle in the salt and sauté in medium flame till the mixture is cooked
5. 
6. Now grind the tomatoes and add it to the fried onion paste
7. Add all the spice powders and fry the paste till the oil separates (this took a really long time)
8. When the masala thickens, pour some water, add sugar and sauté again till it reaches a paste like consistency
9. Add cashew-milk paste, bring to a boil and toss in the paneer, and cook for 3 minutes
10. 
11. Pan sear the mushrooms and peppers separately and add them to the gravy in the end
12. Sprinkle some crushed coriander leaves and switch off the flame

Tips:

• I added some freshly ground garam masala of 2 bay leaves, ¼ stick of cinnamon, 2 elaichi, 4 cloves and 1 star anise to the onion paste and skipped the store bought powder
• You can add a pinch of readymade paneer butter masala for added flavor and color if you feel like it
• I always add pepper to turmeric because it makes for a great health combo
• The measurements I have given are not to the T because I usually measure by the eye, then taste, smell and add more as I cook, so feel free to improvise

Bon Appetite and Happy Thanksgiving!

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Check other recipes of mushroom here along with notes on when and how to offer mushrooms to babies:

• Mushroom Biriyani
• Kadai Mushroom
• Chettinad Mushroom Gravy
• Mushroom for babies
• Simple Mushroom Gravy