“Kumbh Meloni” as they call it, is a rich tomato gravy. This dish does not use any thickening agent. It is the tomato that holds the gravy together. This gravy is done in microwave. That makes it a easier “Mushroom Meloni”
Ingredients:
| 200g | Mushroom, halved |
| 2 tablespoon | Oil |
| 1 teaspoon | Ginger-Garlic paste |
| 1 tablespoon | Dried Fenugreek leaves |
| To be made to paste, Paste – 1 | |
| 2 | Onions, quartered |
| 2 | Cloves |
| 2 Pods | Green cardamom |
| 1 teaspoon | Fennel |
| ¼ teaspoon | Turmeric powder |
| 3 tablespoon | Oil |
| To be made to paste, Paste – 2 | |
| 3 | Tomatoes, pureed |
| ½ cup | Yogurt |
| Salt, to taste | |
| ½ teaspoon | Garam masala |
| ½ teaspoon | Red chilli powder |
Serves: 4
Cooking Time: 52 minutes
Method:
1. Heat oil in a micro safe dish (micro high for 20 seconds), add in the ginger-garlic paste and mushroom. Mix well and spread them in the dish. Micro high for about 6 minutes until mushroom becomes tender. Keep aside.
2. Grind all the ingredients of the paste-1 in a mixer to a smooth paste and grind all the other ingredients of the paste-2 to a smooth paste.
3. For the masala, put the paste-1 of onions in a micro safe pan and micro high for 3 minutes. Stir twice in between.
4. Add paste-2 of tomatoes and kasoori methi (dried fenugreek leaves). Mix and Micro high for another 5 minutes. Stir in between.
5. Add 2 cups of water and micro high for 2 minutes until water starts boiling. Now, micro low for 10 minutes for the gravy to thicken. Stir occasionally.
6. Finally, add in the mushrooms. Micro high for 2 minutes.
Serve hot with the roti of your choice.
Just Some Pointers:
- Adjust the time for the gravy to thicken, to get the desired consistency.
- Peas is a great addition to this gravy. Make it “Mushroom Peas Meloni”
- Finish off with a dallop of butter or fresh cream on top.
Infoodious 