We are now on Day 3 now in the 56th edition of Blogging Marathon themed - Buffet on table
and the theme for this week is - Indian States.After traveling through Delhi and Rajastan, I am taking you to savor something from Punjab.
I have written a lot about the Punjabi Cuisine in my previous posts on this state, so I am going to skip straight away to the dish of the day.
Kadai mushroom gravy is a popular restaurant type gravy and it pairs so well with roti / Paratha /Naan.
For spice mix
Coriander seeds- 2 teaspoon
Red chilies- 3, small
Button Mushroom - 200 grams
Multi colored bell pepper - 1/4 of each color
Tomatoes-3 [for puree] + 1
Ginger- 1" piece
Garlic- 3 pods
Kashmiri red chili powder- 1 teaspoon
Garam masala- 1/2 teaspoon
Kasuri methi- 1/2 teaspoon
Salt to taste
Oil- 1 tablespoon
Roast the coriander seeds and red chili in a pan till the coriander seeds are aromatic. Cool and grind to a fine powder.Keep aside.
Blanch tomatoes, peel and puree. Keep aside.Chop the vegetables and grate the ginger and garlic.
Heat oil in a pan and add the grated ginger and garlic.Saute for a few seconds and add the onion.Saute till it turns translucent.Add chopped tomato, capsicum and cook for a couple of minutes.Add the tomato puree, 2 teaspoons of the coriander-chili spice mix powder, red ch
Put in garam masala and salt and cook till the mixture thickens a little oil oozes out from the mixture. Add the chopped mushroom,mix well,cover and cook
The mushroom will sweat and that water.Once the vegetables are cooked,yet got a light crunch, add more water if needed,put in kasuri mehti,mix and remove from heat.
Serve as a side with roti / paratha / chapathi.
Take a look at all that was served so far on The Buffet On Table...
- Any colored / single colored capsicum can be used.
- Cream can be added just before adding the kasuri methi to give it a nice cramy texture.
- The extra coriander- chili spice mix can be stored in an air tight container and used later when needed.