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.
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
Heat the butter and oil together in a saucepan.
Once the butter and oil is hot, add the fennel seeds and bay leaf.
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.
Next add the ginger garlic paste and the finely chopped green chillies. Cook for another 1- 2 minutes stirring continuously.
Now add in the masalas – turmeric powder, crushed black peppercorns, coriander powder and salt. Fry for 2 minutes on low heat.
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.
Add a little water in between so that the vegetable do not dry out.
Lastly add the cream and mix well.
Check the seasoning and garnish with finely chopped coriander leaves.
Serve with lachcha paratha or chapatti