Badami Khumbi
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Badami Khumbi is a wholesome, must-try dish for all the big time mushroom fans.
Serves: 4
INGREDIENTS
Button Mushroom – 300 g ( Cut into half )
Oil for frying
Ghee – 2 tbsp
Oil – 2 tbsp
Cloves – 3-4
Black cardamom – 2
Cinnamon sticks – 2 inch
Green Cardamom – 2
Onion – ½ cup ( Thinly sliced )
Ginger – 1-inch piece
Garlic – 5-6 cloves
Golden fried onion – ½ cup
Blanched almonds – 12-15
Green chile- 2
Turmeric powder – ½ tsp
Kashmiri red chilli powder – 1 tsp
Salt to taste
Garam masala powder – ½ tsp
Sugar – 1 tsp
Kasuri methi – 2 tbsp ( Crushed )
INSTRUCTIONS
Heat oil for frying the mushroom in a pan and deep fry them until slightly golden brown.
Drain and keep aside.
Boil 2 cups of water in a pan.
When the water comes to a boil add onion, ginger and garlic and boil for 3-4 minutes.
Strain and transfer in a blender.
Add golden fried onion, blanched almonds and green chilli in the blender and make a smooth paste.
Add a little water to make the paste.
Heat ghee and 2 tbsp oil in a pan.
Once the ghee is hot, add cloves, black cardamom, cinnamon sticks and green cardamom and fry for a few seconds.
Add the onion paste in the pan and fry for 4-5 minutes.
Add turmeric powder, red chilli powder, garam masala powder and salt along with ½ cup of water and cook for 3-4 minutes.
Add fried mushroom and cover and cook for 3-4 minutes.
Add sugar and kasuri methi and cook for another minute.
Serve hot with Naan or Laccha Paratha.
From whiskaffair.com