Mushrooms cooked in a thick and luscious chilli and tomato sauce is delectable and mouth watering. The spiciness and tanginess from the tomato paste complements very well with the mushrooms.
However this is a quick recipe, if you look for more authentic Panna upkari recipe then a thick chilli paste prepared using dry red chillies and tamarind is used. I also make Egg panna upkari the similar way; just add boiled eggs instead of mushrooms. Also tomato paste really works great in this recipe. I usually buy the 24 oz cans and pour them in the ice cube trays and freeze them in Ziploc bags, trust me they come so handy, I use them in just about any dish like Tomato Rasam, aloo matar etc., whenever I run out of fresh tomatoes, tomato paste cubes comes to my salvage. If you don’t fancy mushrooms or eggs then just add boiled potatoes. The taste is so good and enjoyable.
Here’s the list
Ingredients:
6 White button Mushrooms cut into pieces.
1 medium onion finely chopped
2 tbsp tomato paste
1 tsp chilli powder or more if you desire a spicy Panna upkari.
¼ tsp turmeric powder
½ tsp dhania jeera powder (optional)
¼ tsp Tamarind paste(optional)
4 to 5 tsp Oil for cooking
Salt to taste
Method:
1. Clean mushrooms with a damp paper towel & cut them to small pieces. Chop onions very finely.
2. Heat oil in a kadai, when hot add onions and fry till they are brown,(for about 10 minutes on a medium heat) add tomato paste and fry further for about 2 minutes.
3. Add all the powders and fry till the masala leaves oil on the sides.
4. Add in the chopped mushrooms and mix well. Add salt and tamarind paste very little water may be about ¼ to ½ cup mix. Cover with lid and cook till the mushrooms are done.
Serve hot with rice and daalitoy or rotis.
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