Ingredients:
- Scallions – 4 stalks (finely chopped)
- White Button Mushroom – 2 cups (finely chopped)
- Onion – ¼ cup (finely chopped)
- Ginger – garlic paste – 1 tsp
- Cooking oil – 3 tblsp
- Besan flour – 1 tbslp
- Turmeric powder – ¼ tsp
- Plain red chili powder – ½ tsp
- Roasted Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Water – ¼ cup
Procedure:
- Wash and trim the edges of scallions and chop finely, keep the green and white portion separetly.
- Wash and chop the mushrooms finely.
- In a heavy bottomed pan, heat some oil and add the finely chopped onion and scallion white portion.
- Sauté it for about 3 mins and add the ginger –garlic paste, sauté it well until the raw smell goes off.
- Add the salt, turmeric powder, plain red chili powder, roasted cumin powder, garam masala and sauté it for a min.
- Now add the besan flour and sauté it for about 2 mins.
- Add the finely chopped mushrooms into the masala mixture and cover it with a lid and cook it for 5 mins.
- Add some water and cook it further or until the oil separates.
- Once the oil separates, add the green portion of the scallions and mix well with the mushrooms and cover it a lid and turn off the flame.
- The oniony, tasty “PUNJABI-SCALLION MUSHROOM” masala is ready to serve.
