Bold, buttery and beautiful spicy, mushroom kali mirch is a vegetarian pleasure where mushrooms soak the warmth of fresh crushed black pepper and silky cream based gravy. It is quick to make and pair amazingly with Indian bread or rice.
Components:
- Mushrooms - 300g
- Black pepper - 1.5 tsp, crushed
- Ginger garlic Paste - 1 tsp
- Onion - 1 small, finely chopped
- Green chili - 1
- Butter or ghee - 1 tablespoon
- Oil - 1 tsp
- Fresh cream - 3 tablespoons
- Kasuri Methi - 1 tsp, crushed
- Salt - to taste
- Water - 1/3 cup
- Lemon juice - 1 tsp
- Fresh coriander - for decoration
Instructions:
- Prepare mushrooms
- Clean the mushrooms and cut them into four parts . Crush the black pepper coarse for a bold taste.
- Sauté the base
- To prepare base, heat the butter and oil in a pan. Add the chopped onion and fry for some time . Add ginger garlic paste and green chilli. Cook for 1 minute.
- Add mushrooms
- Add Mushrooms and salt . Cook on the medium until they leave the water and start to get a little brown.
- Make it spicy
- Add the crushed black pepper and stir well. Pour in some water and simmer for 5 minutes.
- Creamy Finish
- Reduce heat and stir in cream .Now to finish add kasuri methi and lemon juice. Cook for 2-3 minutes until the gravy is thickened.
- Decorating and serving
- Add fresh coriander as garnish. Serve hot with naan, bread or jeera rice.
Tips:
- For a more aromatic punch, use freshly crushed peppers .
- For Vegan option, substitute cream with cashew paste or coconut cream.
- Serve with garlic naan and cucumber raita for a balanced meal.
