During this Ramadan, impress your family and friends with Mushroom Badam Keema with recipes lent by experts.
Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Prophet Muhammad according to Islamic belief.
Chefs Kunal Kapur and Vicky Ratnani shares recipe to help you out for the get together
Mushrooms finely chopped - 4 cups
Almonds blanched and peeled - ¾ cup
Oil - 2 tbsp
Caraway seeds - ½ tsp
Onion chopped - ¼ cup
Garlic chopped -1 tbsp
Green chilli chopped - 2 tsp
Turmeric - ½ tsp
Red chilli powder - ½ tsp
Coriander powder - 1 tbsp
Ginger chopped - 2 tsp
Tomato chopped - ¼ cup
Green coriander chopped - 2 tbsp
Salt - 1 tsp
Heat a pan and add oil. Sprinkle caraway seeds and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic.
Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.
Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt. Sprinkle with chopped coriander and remove from fire. Serve hot.
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