Butter garlic mushrooms with an Indian twist! A perfect accompaniment to grilled meats or fish or to be eaten along with rice, quinoa, polenta or mashed potatoes
Course Side Dish
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
2teaspoonsunsalted butter
2teaspoonsolive oilor any other odourless oil
1/2teaspoonnigella seedskalonji
1teaspoonfinely chopped garlic
1tablespoonfinely chopped coriander leaves
1teaspoonkasuri methidried fenugreek leaves
1/2teaspoonred chilli powder
1/4teaspoonturmeric powder
1/8teaspoonchaat masala powder
250gramsbutton mushrooms
salt to taste
1teaspoonlime juice
Instructions
Wash the mushrooms and cut them into quarters. Cut the small ones into halves
Heat the butter and oil together in a pan on a medium low heat. Adding the oil will prevent the butter from burning quickly.
Add the nigella seeds and let them sizzle. Then add the chopped garlic and fry for a couple of seconds followed by the chopped coriander and kasuri methi. Reduce the heat and fry them for a few seconds.
Add the red chilli powder, turmeric powder & chaat masala and give them a quick stir
Add the mushrooms and fry them on a high heat. Sprinkle salt to taste and continue to stir fry till they soften and begin to release some of their juices.
When they have softened and slightly shrunk in size add the lime juice, give them a good mix and turn off the heat
Serve hot as a side to steaks, mince meat pies or grilled fish or meat