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Yields: 4 servings |
Ingredients |
TOOLS NEEDED: (CLICK TO PURCHASE)
| ID21 STEEL CHEF'S PAN (5 QT.) |
ID21 STEEL STOCKPOT (6 QT.) |
STAINLESS STEEL SOLID SPOON |
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| INDUCTION 21 TRI-PLY NONSTICK GRIDDLE |
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1. Mix the yogurt, 3 cloves minced garlic, 1 tablespoon minced ginger, lemon juice, 2 teaspoons garam marsala, ½ teaspoon turmeric, salt, and pepper. Once mixed well, add the mushrooms and allow to marinate for 15 minutes at room temperature.
2. Melt butter in Chef's Pan on medium-high. Add in the onion and serrano pepper and cook for 5 minutes. Then add the remaining garlic, ginger, garam masala, cumin, turmeric, and coriander. Cook for 3 minutes and then add tomato paste.
3.Add in whole tomatoes with their juices. Use the spoon to break these up. Reduce heat to low and simmer covered for 30 minutes. Also, cook your rice in the 6 Qt. Casserole in this step and step aside.
4. Place marinated mushrooms in a single layer on griddle and broil in oven for 10 minutes on low setting on lower rack. Add the mushrooms to the sauce along with cream. Allow to simmer for an additional 10 minutes.
5. Serve over rice and garnish with cilantro.
Enjoy!
