Magic Mushroom Masala

Mushrooms are used extensively in cooking, in many cuisines like Chinese, Korean, European, and Japanese. Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world. Mushrooms are very rich in fiber, vitamin D, vitamins C, etc. hence it provides good nutritional value.

Ingredients	Quantity
Mushroom (each diced into 4 )	1 cup (boiled  and grated)
Onions (finely chopped)	1cup
Tomato (finely chopped)	1 medium
Capsicum (small diced)	1 small
Cashew nuts	1tbsp
Green chilies	2-3
Salt	to taste
Maggie masala-e-magic	1 packet
Ginger garlic paste	1tsp
Oil	2 ½ tbsp

Method

In a pan heat 1 tbsp oil and add the mushrooms and sauté on high heat for 2-3 minutes. Take out from pan and keep aside.
Grind together cashew nuts, 1/2 cup onion and 1/4 cup water and 1 green chilly to a smooth paste.

In the same pan heat remaining oil and add 1/2 cup onions and 1/2 tsp salt. Sauté on medium flame till onions are lightly brown. Add slit Green chilies and fry for a minute. Add tomatoes and fry till tomatoes are cooked say for about 3-5 minutes. Add ginger garlic paste lower the flame to low and sauté for 2 minutes. Add capsicum and fry for 2 minutes. Now add the ground onion paste and salt. Sauté on low flame till raw smell goes from the onions. Add a teaspoon of water if you find the masala is sticking to the pan.

Now add masala-e-magic powder and fry for a minute. Add mushrooms and mix well. Add 1/2 cup of water to make the gravy. Cook on low flame for 10-12 minutes.

Serve hot with roti.

Points to remember

ü  To enhance the flavor you can add a tablespoon of cream to the gravy in the end. 

ü  You can also use an extra tablespoon of oil while frying the onions. This help to avoid the masala     from sticking to the pan.