[Recipe and photo courtesy of Tarla Dalal]
300 grams button mushrooms, cut into half
1/2 cup low fat milk
1/2 teaspoon cornflour
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon oil
salt to taste
To be ground into a paste
4 whole red chillies
4 large cloves garlic
1″ piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
Wash the mushrooms thoroughly. Drain and keep aside.
Dissolve the cornflour in the milk and keep aside.
Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute.
Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.