A tasty and unique keema made using button mushrooms.
30-35 button mushrooms, halved
3 tbsps oil
6-8 black peppercorns
3-4 green cardamoms
1 inch cinnamon stick
2 bay leaves
1½ tsps cumin seeds
2-3 green chillies, finely chopped
1 tbsp finely chopped ginger
1½ tbsps finely chopped garlic
2 medium onions, finely chopped
Salt to taste
2 small tomatoes, chopped
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
2-3 tbsps chopped fresh coriander leaves + for garnish
Pavs as required
Onion slices as required
Lemon wedges as required
1. Put the button mushrooms in a chopper and finely chop them. Transfer into a large bowl.
2. Heat oil in an iron pan. Add black peppercorns, green cardamoms, cloves, cinnamon stick, bay leaves, cumin seeds, green chillies, ginger, and garlic and sauté for 1-2 minutes.
3. Add onions, and salt and mix well. Cook till golden brown.
4. Stir in the tomatoes and cook till soft and pulpy.
5. Add coriander powder, red chilli powder, turmeric powder and garam masala powder and mix well. Cook for 1-2 minutes.
6. Add the chopped mushrooms, mix and sauté for 2-3 minutes on high heat. Reduce the heat to medium and continue to cook for 6-8 minutes or till done.
7. Squeeze the juice of lemon directly into the pan and mix well.
8. Sprinkle the coriander leaves and mix till well combined.
9. Transfer the mushroom keema into a serving bowl. Garnish with coriander leaves and serve hot with pavs, onion slices and lemon wedges.
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