Microwave Mushroom Masala / Khumb Masala

After a long time, I got hold of Nita Mehta's Microwave cookbook and the sudden urge to cook in a microwave dawned upon me!! Trust me, my microwave was in use for all the other purposes (thawing, roasting papads, heating, as a stand for fruits and any other thing that for which I don't find a place in the kitchen!! )  except for cooking. I had all the ingredients except for green peas (matar). Actually this recipe is Khumb Matar Miloni in her Cookbook, since I didn't have peas I tried only with mushrooms and believe me this was an instant hit. I have tried in my aunt's place too and all liked it. First time I tried with country tomatoes, the gravy had that tickling tangy taste. Next I tried with indian hybrid tomatoes (bangalore tomatoes) and it turned out bland. So the next time i tried with the hybrid tomatoes and added amchoor powder to get that tangy taste. (Recipe Source : Nita Mehta's Microwave Cook Book)

Ingredients : 

Mushrooms (khumb) - 1 packet (200gm)
Olive oil / cooking oil  - 2 Tbsp
Ginger Garlic paste - 1 Tsp
Kasoori Methi (dried fenugreek leaves) - 1 Tbsp

Paste - 1
Onions - 2
Cloves (laung) - 2
Green Cardamoms - 2
Fennel seeds (saunf) - 1 Tsp
Turmeric Powder - 1/4 Tsp
Olive oil / Cooking oil - 3 Tbsp

Paste - 2
Tomatoes - 3 (cut into 4 pieces)
Yogurt (dahi) - 1/2 cup
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 Tsp
Salt - 1 & 1/4 Tsp

Preparation :

Cut the mushrooms in 4 pieces

Put 2 Tbsp oil, ginger garlic paste and mushrooms in a microproof dish. Mix well and spread them in the dish. Microwave for 3 minutes. Remove the mushrooms from the dish and keep aside.

Grind all the ingredients of paste - 1 in a mixer to a smooth paste.

Grind all the ingredients of paste - 2 in a mixer to a smooth paste.

Put the paste 1 of onions in the same microproof dish and microwave for 7 minutes.

Add the paste 2 of tomatoes & Kasoori Methi, mix and microwave for 7 minutes.

Add 1 cup of water and microwave for 4 minutes.

Add the mushrooms and microwave for 2 minutes and serve hot with Puris / bathura's.

Note - Adding country tomatoes  (usual ones that are round and have a tangy taste) to the paste 2 gives the gravy tangy taste of tomatoes.     

In case you are adding the Indian hybrid or Bangalore tomatoes (the elongated ones)

add 1/2 Tsp of Amchoor powder (dry mango powder) to paste 2 while grinding. The tangy taste to the gravy adds the edge to the recipe!