HOME STYLE BARODA MUSHROOM MUTTER SAAG
A lovely Gujarati dish that is a must for curry fans. It originates from Baroda, Gujarat, India. I came across this delight at a family meal a few months ago and was blown away by the amazing taste and flavours. It is a mushroom pea and spinach curry served a as main course with roti or rice and will work equally well as a side dish to complement a meat dish. It is aromatic and gets all the amazing spicy flavours from a family grama masala spice blend. The textures of the peas and mushroom are complemented by a spinach sauce background.
Provided by bipinsmasala
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a heavy pan saute the onions (low heat so as not to burn the ingredients) together with 1 tsp of the marchi masala and the cashews untill golden brown. This will begin to flavours the caramelised onions.
- fold in all the vegetables and the remaining marchi masala, the Jaggary, add a 2 tbsp of water and cook gently over low heat in a covered pan for 20 minutes to infuse the aromas and get the spices and herbs to release the flavours.
- To finish add the lemon juice, garnish with lemon zest and the coriander.
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