Sunday, April 25, 2010

Mushroom bhaji

Oh you guys, this is so good. And really quick to throw together.

adapted from Serious Eats

Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce)

16 white button mushrooms, stems remove and thickly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle chile powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked basmati rice

Pour the oil into a pot set over medium heat. Toss in the onion and cook for 6 minutes, stirring occasionally. Add the garlic, stir well, and cook for 2 minutes. Sprinkle in the cumin, coriander, and chile powder, stir well, and cook for 1 minutes.
Add the mushrooms, tomato paste, and the water. Stir until the paste is evenly distributed, then cover the pot, reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren't yet tender, remove the lid and cook for a few more minutes.
Serve with white rice and sprinkling of the green onions.

No comments: