Mushroom masala with roti
A quick sabzi of button mushrooms in an onion-tomato masala with ginger-garlic, garam masala and kasuri methi, finished with a little fresh cream and eaten with hot rotis. Add a cup of peas for matar mushroom, or capsicum and kadai masala for kadai mushroom.
- 1 hTime
- 55 minHands-on
- 4Portions
- 13 gprotein per portion
- 430kcal per portion
Ingredients for 4 portions
- 400 gMushroom, quartered
- 2 tbspRefined oil
- 1 tspCumin, seeds
- 1Bay leaf
- 2Onions, finely chopped
- 1 tbspGinger-garlic paste
- 1Green chilli, finely chopped
- 3Tomatoes, puréed
- 1 mlTurmeric
- 1 tspKashmiri chilli powder
- 1 ½ tspCoriander powder
- 3 mlGaram masala
- to tasteSalt
- ≈ 100 mlWater
- 1 tspKasuri methi, crushed
- 3 tbspFresh cream (optional)
- 3 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, lukewarm
- to tasteSalt
- 1 tbspGhee, to brush (optional)
Method
- Put the atta in a wide bowl or paraat with a pinch of salt. Add the water little by little and knead into a soft, smooth dough, about 5 minutes.
- Cover the dough and let it rest for at least 20 minutes.
- Wipe the mushrooms with a damp cloth or give them a quick rinse, and quarter them. Finely chop the onions and green chilli and purée the tomatoes in the mixer.
- Heat the oil in a kadai. Add the cumin seeds and bay leaf and, when the cumin crackles, the onions. Fry on medium heat until golden, 8–10 minutes.
- Add the ginger-garlic paste and green chilli and fry for a minute. Add the puréed tomatoes, turmeric, Kashmiri chilli powder, coriander powder and garam masala and cook, stirring, until the masala thickens and the oil separates, about 6 minutes.
- Add the mushrooms and salt and cook on high heat, stirring, for 5–6 minutes, until they release their water and it has mostly cooked away.
- Pour in the water, cover and simmer on low heat for 8–10 minutes.
- Divide the dough into 12 balls and roll each into a thin round, about 15 cm, dusting with atta. Cook one at a time on a hot tawa until small bubbles appear, turn and cook the other side, then let it puff up directly over the gas flame. Brush with ghee and keep the rotis wrapped in a cloth.
- Stir in the kasuri methi and cream, scatter over the coriander leaves and serve with the hot rotis.
