Ingredients
- 0.5 Cup Hung Curd
- 1 tbsp Mustard Oil
- 2 tbsp Green Chutney (Or coriander, mint and green chili paste)
- 1 tsp Red Chili Flakes (Or red chili powder)
- 1 pinch Black Salt
- 1 tbsp Ginger Garlic Paste
- 250 gm Mushroom (washed & cut in to 4 pieces)
- 1 tsp Salt (or as per taste)
- 2 tbsp Oil
Servings: People
Instructions
- Wash, clean and wipe mushrooms and cut each mushroom in to 4 pieces. Keep aside.
- Now we will prepare marination for that in a wide bowl take hung curd, mustard oil, green chutney (Or dhaniya, pudina, hari mirch paste), red chili flakes, black salt and ginger garlic paste. Mix well.
- Add halved mushrooms and mix well, so that all mushroom pieces coats well with marination. Cover and refrigerate for 3-4 hours.
- After 3-4 hours or when you want to serve, take the marinated mushrooms out of the fridge and heat 2 tbsp oil in a pan.
- Add all marinated mushroom with the marination in the pan, sprinkle salt and cook for 8-10 minutes or until done at high to medium flame.
- Serve hot with rice, pulav, biryani, chapati, paratha or naan. Enjoy!
Recipe Notes
- Check the Green chutney recipe here.
- Do not add salt in marination, otherwise it will leave water.
- Add salt just when you are cooking the mushrooms.
- Cook mushrooms at high to medium flame while keep stirring otherwise masala may burn.
- You may adjust spices as per your taste.
- You may also bake this marinated mushrooms in a preheated oven until done.
"Be Vegetarian Be Happy"
"Live and Let Live"
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