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12 December 2012,02:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the butter in a shallow pan over a medium heat and add the cumin seeds. Fry till the seeds splutter.
  • Add the ginger and fry for about half a minute. Tip in the mushrooms and a pinch of salt. Stir-fry for about 1-2 minutes. Cover and cook for 10-15 minutes stirring occasionally.
  • Remove the cover and simmer for a further 5 minutes, stir occasionally. Cook until the 'sauce' is fairly dry and remove from the heat.
  • Add the green chilli, lemon juice, fresh coriander, a pinch of black pepper, ginger paste and chilli powder.
  • Return to heat and coat the mushrooms well with the ingredients for 1-2 minutes. Serve with Tomato Rice.


  • 550 grams closed cup mushrooms, halved
  • 50 grams unsalted butter
  • 1 inch piece of root ginger, grated
  • ½ teaspoon chilli powder
  • ½ teaspoon ginger paste
  • 1 tablespoon lemon juice
  • 1 whole green chilli
  • ½ teaspoon cumin seeds
  • 1 tablespoon finely chopped fresh coriander
  • Salt and freshly ground black pepper, to taste

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