Mushroom and Vegetables Medley

MUSHROOMS AND VEGETABLE SABJI FINAL PIC

This one is for mushroom lovers! Like me!

I always pick up a packet of button mushrooms from the vegetable vendor and make a new dish with it every time. Somehow any dish made using mushrooms always tastes good.

This is a rich vegetable sabji of mushrooms, carrots and beans. You can add any other vegetable (cauliflower, peas, potato) of your choice. But ensure the quantity of other vegetables is half the quantity of mushrooms. Because this is essentially a mushroom dish with some added vegetables and the dominating flavour should be of mushrooms.

A tip for adding yoghurt: Always use yoghurt which is at room temperature. It should be well beaten. While incorporating the yoghurt, always remove the pan from heat and then add. This way the yoghurt will not curdle.

INGREDIENTS

Ingredients

1. Mushrooms- 200 gms, chopped

2. Carrot – 1 medium, chopped into 1 cm cubes

3. Beans – 100 gms, chopped into 1cm pieces

4. Onion- 1 big, roughly chopped

5. Tomato – 2 medium, pureed

6. Yoghurt – 1 cup, beaten

7. Ginger Paste – ½ tsp

8. Garlic paste – ½ tsp

9. Asafoetida (Hing)- a pinch

10. Red Chilli powder – ½ tsp

11. Turmeric powder (Haldi) – 1/4th tsp

12. Coriander Powder (Dhania powder) – 1 tsp

13. Garam masala powder – ½ tsp

14. Salt to taste

15. Oil – 3 tbsp

 

Method

1. Heat 1 tbsp oil in a pan. Fry the onions until golden brown and then puree to make brown onion paste.

2. Heat the remaining oil in a pan. Add the chopped carrots and beans and fry until they are just about soft and cooked.

3. Add the mushrooms and fry for another 5 minutes. Add the mushrooms later as they take less time to cook.

4. Remove the fried vegetables with a slotted spoon and keep aside.

5. Add asafoetida (hing) to the remaining oil in the pan.

6. Add the brown onion paste and fry for a few minutes.

7. Add the ginger and garlic paste and fry until the raw aroma of the paste goes.

8. Mix in the coriander powder (dhania powder), turmeric powder (haldi), red chilli powder and salt. Fry for a minute or two.

9. Add the tomato puree and mix well. Cook until the oil starts to float on top.

10. Remove the pan from heat and add the beaten yoghurt. Mix well. Place the pan on heat again.

11. Add the fried vegetables and mix well. Add garam masala powder and mix again.

12. Garnish with coriander leaves and serve.

 

Step by step with pictures

Step 1

STEP 1

STEP 2

Heat 1 tbsp oil in a pan. Fry the onions until golden brown.
Then puree to make brown onion paste.

Step 2

STEP 3

Heat the remaining oil in a pan. Add the chopped carrots and beans.
Fry until they are just about soft and cooked.

Step 3

STEP 4

Add the mushrooms and fry for another 5 minutes.
Add the mushrooms later as they take less time to cook.

Step 4

STEP 5

Remove the fried vegetables with a slotted spoon and keep aside.

Step 5

STEP 6

Add asafoetida (hing) to the remaining oil in the pan.

Step 6

STEP 7

Add the brown onion paste and fry for a few minutes.

Step 7

STEP 8

Add the ginger and garlic paste and fry until the raw aroma of the paste goes.

Step 8

STEP 9

Mix in the coriander powder (dhania powder), turmeric powder (haldi),
red chilli powder and salt. Fry for a minute or two.

Step 9

STEP 10

Add the tomato puree and mix well.
Cook until the oil starts to float on top.

Step 10

STEP 11

Remove the pan from heat and add the beaten yoghurt. Mix well.
Place the pan on heat again.

Step 11

STEP 12

Add the fried vegetables and mix well.
Add garam masala powder and mix again.

MUSHROOMS AND VEGETABLE SABJI FINAL PIC

Garnish with coriander leaves and serve.

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