Will you call this Heights of laziness!!! This recipe was intended for Priya’s Think Spice – Think Coriander event, but I was too lazy that I couldn’t post it before the deadline. Like every lazy soul I am throwing an excuse with this golden statement ‘It is Better late than never’. This dish was prepared on a whim based on my choice of ingredients.
P.S: Bidding Adieu to my dearest friend. She has been very supportive from the day one I started this blog. But for her I wouldn’t have posted these many recipes. I will miss you my friend. Watch this space for more info.
Ingredients from my pantry
Garam Masala – 1/4 tsp
How I made the Puree?
In a small pan, add some water (just to soak the tomatoes) and chopped tomatoes. Let it cook until it is skin and flesh separates out. Let it cool, put them in a blender and puree.
In a kadai, add oil (upto 1 1/2 tbsp, I used only 1/2 tbsp as we are trying to cut down fats in our food ;-))
Add 1/4 tsp cumin seeds/jeera when the oil is hot, you can see that cumin seeds enlarges and it kind of splutters.
Now add finely chopped onions and saute for 6 minutes on a medium flame or until it turns golden brown and shrinks. As you fry onion, add 1/4 tsp of turmeric powder.
Add finely ground ginger garlic paste and saute for next two minutes so that the raw smell of ginger/garlic disappears.
Add tomato puree. From now on the entire cooking should be done on a low flame.
After 3 minutes add 1 tsp of chili powder, salt, 1/2 tsp of cumin powder and 1 tsp coriander powder.
Mix it well and cook for next 3 minutes. Then add 1/4 cup of water and cook for 3 more minutes.
Then add chopped mushroom and cook for 10 minutes. Add 1/4 cup of water if you want it in a gravy consistency.