Mushroom in Fennel Sauce

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A flavourful fennel sauce that goes just so well with mushrooms. Adding the cream accentuates the dish to a rich presentation of mushrooms. And even though the flavour is rich, the cooking of this dish is simple and easy to remember.

Serves 2

Ingredients

1. Mushrooms – 300 gms, stalks removed and the caps chopped

2. Onion – 2 medium, diced

3. Ginger-garlic Paste – 2 tsp

4. Green Chillies – 1, finely chopped

5. Fennel Seeds (Sauf) – 1 tsp

6. Bay leaf (Tej Patta) – 1

7. Black peppercorns (Kali mirch) – 1 tsp, crushed

8. Turmeric Powder (Haldi) – 1/2 tsp

9. Coriander Powder (Dhania) – 1 tsp

10. Cream – 70 ml

11. Salt – 1 tsp or to taste

12. Butter – 3 tbsp

13. Oil – 1 tbsp

14. Coriander leaves – 1 tbsp, finely chopped

Method

1.

Heat the butter and oil together in a saucepan.

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2.

Once the butter and oil is hot, add the fennel seeds and bay leaf.

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3.

Add the diced onions and fry it on medium heat until onions turn golden brown. Stir often in between. Add a few splashes of water while cooking the onions to evenly brown them.

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4.

Next add the ginger garlic paste and the finely chopped green chillies. Cook for another 1- 2 minutes stirring continuously.

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5.

Now add in the masalas – turmeric powder, crushed black peppercorns, coriander powder and salt. Fry for 2 minutes on low heat. 

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6.

Add in the chopped mushrooms, increase the heat to medium and cook for 2-3 minutes, stirring often. Reduce the heat and cover the pan. Cook for 4-5 minutes until the mushrooms are soft and cooked through.

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7.

Add a little water in between so that the vegetable do not dry out.

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8.

Lastly add the cream and mix well.

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9.

Check the seasoning and garnish with finely chopped coriander leaves.

 

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Serve with lachcha paratha or chapatti

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