20 | | 21 THE UCB COOKBOOK DHINGRI DO PYAZA (STUFFED MUSHROOM WITH ONION SAUCE) Ingredients 1. Preheat the oven to 200°C / 180°C fan. 2. In a bowl, mix paneer, chopped onion, grated cheese, garam masala, cumin powder, salt, pepper and coriander. 3. Stuff each mushroom cap with the mixture and place on a lined baking tray. Brush with oil or butter. 4. Bake for 12–15 mins until mushrooms are tender and tops are golden. 5. Heat oil in a pan. Add sliced onions and cumin powder and sauté until soft and translucent. 6. Add ginger-garlic paste, turmeric, coriander powder, white pepper and salt. Cook for 2 mins. 7. Add cashew nuts and 2-3 tbsp water. Cook for 5 mins, then blend to a smooth sauce. Stir in cream. 8. Serve mushrooms on a bed of warm onion sauce. Garnish with fresh coriander, pickled onion, if desired. For stuffing Button mushrooms 6 large (approx. 150g) Paneer (grated) 50g White onion, small 35g Cheese 25g Garam masala ½ tsp Cumin powder ½ tsp Salt, to taste Black pepper, to taste Fresh coriander (chopped, optional) 5g Oil or melted butter (for brushing) 1 tsp For sauce White onion, medium 2 Cashew nuts or sunflower seeds 15g Ginger paste 5g Garlic paste 5g Turmeric powder ½ tsp Cumin powder ½ tsp Coriander powder ½ tsp White pepper ¼ tsp Salt, to taste Oil 1 tbsp Cream (optional) 15-30ml Water (for blending) 30-45ml Country of origin India Servings 2-3 Recipe by Siddharth Dhodia Cooking time 40 minutes Cooking instructions
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