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–+ servings

Pepper Mushroom-Khombi-Kaazhan-Anabe Fry

Blanched mushroom pieces are cooked with ginger-garlic, pepper, fresh cream, kasoori methi and other ingredients
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Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 3 people

Ingredients
  

  • 200 g Button Mushroom quartered and blanched in hot salt water
  • 1 no Onion finely chopped
  • 1 no Onion roughly chopped
  • Capsicum 1 no(roughly chopped)
  • 3 nos Green chillies slit
  • Ginger garlic paste – 1/2 tbsp
  • 1/2 tsp Black pepper crushed
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam masala powder
  • 1/2 tbsp Fresh cream
  • 1/2 tsp Dry mint powder
  • 1/2 tsp Dried fenugreek leaves powder Kasthoori methi
  • 1 tsp Lemon juice
  • 1/2 cup Coriander leaves
  • 2 tbsp Oil
  • Salt As reqd

Instructions
 

  • Heat oil in a hard bottomed pan and fry ginger-garlic paste and green chillies.
  • Add onion and saute till translucent. Stir in mushroom pieces, crushed pepper, turmeric powder, garam masala, mint powder, kasthoori methi powder and stir fry in medium heat till the mushrooms are coated well.
  • Add required salt, cover with a lid and cook for about 8-10 minutes until done and still firm.
  • Reduce heat and add fresh cream and lemon juice.
  • Remove pepper mushroom/khombi/kaazhan/anabe fry from kadai and place it on serving plate.
  • In the same kadai, fry onion, capsicum and coriander leaves lighly and top it above mushrooms.
  • Yummy pepper mushroom/khombi/kaazhan/anabe fry is ready. Serve hot with rotis or white rice.
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