Masaledar Kadai Mushroom served on crunchy and buttery garlic toast.
KADAI MUSHROOM ON TOAST
Ingredients
8-10 button mushrooms, cleaned
3½ tbsps butter
2 tsps oil
1 medium onion, chopped
1 tbsp ginger-garlic paste
1 medium tomato, chopped
¾ cup fresh tomato puree
Salt to taste
1 tbsp Tata Sampann Paneer Masala
2 tbsps cashew nut paste
1 small onion, diced
1 small capsicum, diced
Dried red chilli flakes for sprinkling
¼ medium bagueete
1 tsp finely chopped garlic
Micro greens for garnish
Method
1. Heat a non-stick pan, add butter and oil and let the butter melt. Add onion and sauté well. Cook till golden brown.
2. Meanwhile, cut the mushrooms into quarters. Set aside.
3. Add ginger-garlic paste and sauté for 1 minute. Add tomato and tomato puree and mix well.
4. Add salt and mix well. Cook till the mixture is pulpy.
5. Add Tata Sampann Paneer Masala and mix well. Add ¼ cup water and mix till well combined.
6. Add mushrooms and adjust salt, sauté well. Cook till the mushrooms are completely cooked, sautéing occasionally.
7. Add cashew nut paste, add diced onion, capsicum and sprinkle a little dried red chilli flakes and mix well. Take it off the heat.
8. Thickly slice baguette bread, place a little chopped garlic on each slice and spread it evenly.
9. Sprinkle a little red chilli flakes on each. Heat a non-stick grill pan and add remaining butter and let it melt.
10. Place the bread slices on it with the garlic side facing down. Toast till golden brown and crisp on both sides. Take them off the heat.
11. Place a portion of the prepared mushroom mixture on each slice of bread and spread it evenly.
12. Garnish with micro greens and serve hot.
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