Khumb Hara Pyaaz

Khumb Hara Pyaaz - An exotic mushroom and green onion preparation cooked with yogurt and spices, flavored with cashew nut paste.

Utensils:
1 round, thick bottomed pan
1 bowl for whisking yogurt
1 serving dish
1 small pan for cooking onion paste

Ingredients:
Fresh mushrooms – 24 oz.
Spring onions – 24 oz.
Oil – 6 oz.
Green cardamoms – 5
Black cardamoms – 1
Cloves – 5
Cinnamon stick – 1
Bay leaves – 2
Onion paste – 6 oz.
Ginger paste – 1 oz.
Garlic paste – 1 oz.
Ginger – 1.2 oz.
Green chilies – 4
Coriander powder - 0.12 oz.
Yogurt – 12 oz.
Salt – to taste
Fresh green coriander – 0.2 oz.
Cashew nut paste – 2 oz.


Preparation:
1. Trim, wash and drain the mushrooms.
2. Wash and cut the spring onions.
3. Scrape, wash and chop two thirds of the ginger, cut the rest into juliennes.
4. Wash green chilies, remove stems, slit, deseed and chop finely.
5. Clean, wash and chop the coriander.
6. Heat one tablespoon of oil in a small pan, and cook the onion paste for two to three minutes or until it becomes light pink in color. Remove pan from fire and keep aside.
7. Whisk yogurt in a bowl.
8. Heat oil in a round, thick bottomed iron cooking vessel, add the green and black cardamoms, cloves, cinnamon stick and bay leaves and sauté over medium heat until it begins to crackle.
9. Add the cooked onion paste, brown for two minutes, now add the ginger and garlic pastes and stir for one more minute. Remove cooking vessel from fire, add the spring onions and replace vessel on fire. Stir for the next five to seven minutes. Remove the pan from the fire and keep aside.
10. Add the whisked yogurt and salt, return the cooking vessel to the heat, add a little water and bring to a boil, then lower heat and simmer until the fat leaves the mixture.
11. Now add mushrooms to the cooked mixture above, simmer for two minutes, add the cashew nut paste and bring to a boil.
12. Adjust the seasoning and remove to a serving dish, garnish with chopped coriander and ginger juliennes.
13. Serve hot with plain boiled rice.

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