Mushroom is a legit sabzi, and here is proof!
Mushroom kadhai.
Purée two tomatoes and set aside. Heat a little oil and add to it about 250 grams of sliced mushrooms. Mushrooms release a lot of water; once it evaporates, take the mushroom out. Heat a little more oil in the same pan and add a spoon of ginger paste and a spoon of garlic paste, along with small spoon of cumin seeds and one or two broken dried red chillies. Once the seeds begin to crackle, add and sauté a finely chopped onion and half of a julienne green capsicum. Once the onion is cooked, add salt, half a spoon of turmeric, a small spoon each of cumin powder and coriander powder, and a little paprika (preferably smoked). Stir together, then add the puréed tomatoes. Mix well till the mixture starts to really come together. If I’m having people over for dinner, I’d add a spoon of cream or full-fat milk at this point to introduce some creaminess in the gravy (completely optional). Add the mushrooms and sprinkle a generous spoonful of kasuri methi onto it. Cook for two more minutes and take off the heat. Garnish with coriander leaves and optionally some julienne ginger and a dried red chilli.
