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Slow cooked Mushrooms (dum ki khumb)
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Lucknow in the state of Uttar Pradesh is well known for its unique cuisine known as ‘Awadhi cooking* (page 21). Rich meat biryanis cooked in this style are very popular but there is also an amazing variety of vegetables such as baby com, potatoes and yams that are cooked in ‘dum*. You will need a saucepan with a tight fitting lid for this dish. Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes | |
| 1/2 teaspoon | ginger-garlic paste, (page 11) |
| 1/4 teaspoon | chilli powder |
| 300g | closed cap mushrooms, washed and drained |
| 3 tablespoons | ghee, (you could use sunflower oil as a substitute) |
| 1 large | onion, sliced 1 teaspoon coriander powder |
| 1 teaspoon | fennel powder |
| 3 tablespoons | tomato puree |
| 2 tablespoons | ground almonds Salt |
| 100g | natural yoghurt |
| 3 tablespoons | condensed milk |
1 Mix the ginger-garlic paste, chilli powder and mushrooms and marinate them while you prepare the onion.
2 Heat half the ghee or oil in a heavy-bottomed pan and fry the onion until well browned. Whizz to a paste in a blender and reserve. In the same oil, fry the mushrooms for a few minutes, then drain and reserve.
3 Add the remaining ghee or oil to the pan and add the onion paste, spice powders and the tomato puree. Pour in a few tablespoons of water and blend everything together
4 Stir in the almonds, salt, yoghurt and condensed milk. Place the mushrooms in this ‘masala’, stir and cover with a tight-fitting lid.
5 Leave the mushrooms to cook in the steam for about 8 minutes and serve immediately with a roti or rice.
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