The dish is quick cooked with constant stirring (I know, constant does not sound easy, but only for about 15 minutes) and tastes like it has been cooked to slow perfection for hours. The general technique here is what we in Bengali call kasha and in Bangladesh or North India call bhuna, or cooking without water, and it essentially yields a slow cooked rich tasting gravy. The catch here is that, since I am doing this with mushrooms, I do not actually have to wait till the dish cooks down or until the meat is down to a super tender consistency, but it still offers a nice and satisfying taste.
Masala Mushroom Bhuna – Indian Spicy Sauteed Mushrooms
Serves4 - 6
- 1 large red onion, peeled
- 3 pods garlic
- 1 inch piece of peeled ginger
- 2 fresh green chilies
- 4 tablespoons oil
- ½ teaspoon whole cumin seeds
- 2 tomatoes, diced
- 1 teaspoon cumin-coriander powder
- 3 cups of cremeni (baby bella) mushrooms, halved
- Salt to taste
- ½ teaspoon sugar
- 11/2 tablespoons chopped cilantro
- Quarter the onion, place in a food processor with the garlic, ginger and green chilies.
- Process until finely chopped.
- Heat the oil on medium heat for 1 minute.
- Add in the cumin seeds and wait until they begin to sizzle, this will take a few seconds.
- Add in the onion mixture and began cooking on high heat, stirring frequently for about 5 minutes. At this point, the onion should turn dry and begin to turn translucent.
- Add in the tomatoes and cook on high heat for 5 to 6 minutes, until the mixture begins to thicken.
- Add in the cumin coriander powder and cook for another one or two minutes.
- Add in the mushrooms, salt and the sugar and continue cooking the mixture, stirring frequently until the mixture forms a thick fairly dry sauce that coats the mushrooms. This should take another five minutes.
- Stir in the cilantro and serve.
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