Indian Chili Mushroom Food

INDIAN CHILI MUSHROOM

Indian Chili Mushroom image

My husband, who is from India, requests this recipe often. It has a great flavor and is quite satisfying!

Provided by CityDoors

Categories Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 large red onion, diced
2 tablespoons ghee
1 tablespoon ginger-garlic paste
2 tomatoes, chopped
4 cups sliced mushrooms
3 green chilies, sliced lengthwise
1/2 teaspoon red chili powder
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon turmeric powder
3/4 tablespoon salt
1/2 cup scallion, chopped
1 bunch cilantro, chopped
2 tablespoons olive oil

Steps:

FOR THE PASTE: Heat ghee over pan on medium heat. Sauté onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
Add chopped scallions. Cook for 2 minutes more and remove from heat.
Stir in cilantro and serve over basmati rice.

CHILI YOGURT MUSHROOMS

Chili Yogurt Mushrooms image

This is from one of my Indian cookbooks, and is so easy and delish! The recipe calls for cremini, but you can substitute plain button mushrooms too. These are good as an appetizer with naan, or as a side dish to tandoori meats, or even plain grilled meats.

Provided by A la Carte

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons ghee or 4 tablespoons butter
2 large onions, chopped
4 large garlic cloves, crushed
14 ounces canned chopped tomatoes
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 lb cremini mushroom, thickly sliced
1/2 teaspoon sugar
salt
1/2 cup plain yogurt
chopped fresh cilantro

Steps:

Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
Stir in the garlic and saute another 2 minutes.
Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
Sprinkle with cilantro and serve.

Nutrition Facts : Calories 215.5, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.8, Sodium 32.5, Carbohydrate 19.8, Fiber 3.2, Sugar 9.8, Protein 5.8

MASALA MUSHROOM AND EGGPLANT (AUBERGINE)

Masala Mushroom and Eggplant (Aubergine) image

I took techniques from different things I'd read, and came up with this fantastic dish. It's relatively easy for a weeknight meal, or beginner cook. We ate this with tortillas in place of chapati, but you could eat it with naan, roti, or even rice. This is almost like baingan bharta. *Note: this IS spicy, so adjust the red chili if it you need.

Provided by MrsMM

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 eggplant, cut into 1-inch cubes with skin on
8 ounces sliced fresh mushrooms
1 large onion, chopped
1 garlic clove, chopped
3 garlic cloves, crushed
1 (14 ounce) can diced tomatoes
2 teaspoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric
2 tablespoons nonfat yogurt
salt
6 cups water, for boiling

Steps:

Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
While the eggplant is boiling, heat oil in skillet over med-high heat.
Add onion, sauteing until clear/golden, about 5 minutes
Add crushed garlic cloves and saute for added 2 minutes.
Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
Remove from heat.
Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
Serve hot and enjoy!

Nutrition Facts : Calories 125.1, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 242.1, Carbohydrate 20.9, Fiber 6.8, Sugar 9.7, Protein 4.9

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