MUSHROOM BHAJI
Adapted from Indian: A Culinary Journey of Discovery, by Mridula Baljekar, this recipe serves 4
Provided by tigglywigs
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices.
- Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño, stirring for 5-6 minutes, until the onion is softened but not brown. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and chile powder, and cook for 1 minute. Add the mushrooms, salt and tomato paste, and stir to combine.
- Sprinkle the water evenly over the mushrooms and reduce heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered for 3-4 more minutes to achieve a nice consistency.
- Transfer to a serving dish, sprinkle the chives on top, and serve hot.
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