Mushroom Karahi And Laziz Khonb by Chef Mehboob

Ingredients for Mushroom Karahi:

• Mushrooms 2 cup
• Capsicum 1
• Onion 2
• Tomato 4
• Ginger 1-1/2 inch piece
• Garlic 8 clove
• Green Chilli 2
• Salt to taste
• Red Chilli Powder 1/2 tsp
• Coriander Powder 1 tsp
• Turmeric Powder 1/2 tsp
• Garam Masala Powder 1/2 tsp
• Desi Ghee 3 tbsp

Method:

1. Cut mushrooms into slices and capsicum into cubes.
2. Chop onion and tomato.
3. Make paste of ginger, garlic and green chilli.
4. Heat oil in one karahi pan and fry onion.
5. When onion becomes brown, add ginger garlic paste and fry for 1 minute.
6. Now add toamto and cook until  ghee separates.
7. Then add salt, red chilli powder, turmeric powder and coriander powder. When nicely mixed, add mushroom and 1/4 cup water and cook on low flame for 5 to 10 minutes.
8. Lastly, add capsicum and cook for 1 to 2 minutes.
9. Sprinkle garam masala and serve hot.

Ingredients for Laziz Khonb:

• Fresh Mushroom 2 cup
• Corn Flour 1 tbsp
• Milk 1/2 cup
• Qasoori Methi 1 tsp
• Oil 1 tsp
• Salt to taste

For Making Paste:

• Garlic 4 clove
• Kashmiri Chilli 4
• Ginger 1 inch piece
• Coriander Powder 1 tsp
• Cumin Powder 1 tsp

Method:

1. Heat oil in one pan, add paste and methi and cook for 1 to 2 minutes.
2. Then add mushroom. Dissolve milk and corn flour.
3. Now add salt and corn flour mixture and cook for 5 minutes until masala mixture should be coated on mushroom.
4. Decorate with coriander leaves and julian ginger.