Boil the potatoes. Peel them and mash.You can also grate them.
Heat oil in a vessel. Add 2 tbsp of finely onions. Fry till translucent and add ginger chili paste. Fry well. Add turmeric and cumin powder, coriander leaves and some salt as required. Mix well. Remove from fire and allow to cool
Once the potato mixture cools down, make balls, flatten them and shape them into tikkis
In a pan, shallow fry the tikkis on both sides till golden brown.
Place 2 tikkis on a plate. Pour generous amount of hot Chole on top. Add green chutney, date and tamarind chutney, some fine chopped onions, sprinkle some chaat masala, a pinch of cumin powder and red chili powder and lastly some sev.
Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice 🙂
Button Mushrooms – 300 gms
Onion finely chopped – 1 large
Tomato – 1 large
Ginger garlic paste – 3/4 tsp
Red chili powder – 1 tsp
Coriander powder – t tsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Cashew nuts – 2 tbsp
Kaoori Methi – 1 tsp
Fresh cream- 2 tbsp
Oil – 2-3 tbsp
Salt as required
Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes, ginger garlic paste and cashew and grind them into a smooth paste. (you can add almonds instead of cashews. Soak, peel and then grind).
Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.
Add kasoori methi and fresh cream and cook for another 2-3 minutes.
Wash and soak black gram over night. Pressure cook with 2-3 glasses of water for about 2 whistles. Do not over cook unless you like it that way
Add 3 tbsp of butter and 1 tbsp oil (adding oil helps the butter from burning) in a kadai
Add cumin seeds, once it crackles add the onions and fry till slightly brown. Meanwhile dice the tomatoes and make a puree
Ginger-garlic paste to be added now and fried till the raw smell goes and onion is golden brown
Add the tomato puree and fry well. Add red chili powder, garam masala powder, green chillies and mix well. Cook until the masala is done
Now add the black gram along with the water in which it was cooked. This dal is best when the consistency is thick. Make sure you add water only to that extent. Allow it to cook for a few minutes in the masala
Add fresh cream and cook for about 2-3 mins
To temper, heat 1 tbsp butter and 1 tbsp oil in a small pan. Add kasoori methi, fry it for a few seconds and pour it on the Dal. This gives an amazing aroma and flavor
Garnish with 1 tbsp of fresh cream and coriander leaves