Crispy, batter-fried mushrooms tossed in a spicy, tangy, and savory gravy with bell peppers and onions. This popular Indo-Chinese dish is a perfect side for fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
340cal
6gprotein
34gcarbs
21g
Ingredients
400 g Button Mushrooms (Cleaned and halved, or quartered if large)
0.5 cup All-Purpose Flour (Also known as Maida)
5 tbsp Corn Starch (4 tbsp for batter, 1 tbsp for gravy slurry)
1 tsp Ginger-Garlic Paste (For the batter)
2.5 tbsp Soy Sauce (1 tsp for batter, 2 tbsp for gravy)
0.5 tsp Black Pepper Powder (For the batter)
0.75 tsp Salt (1/2 tsp for batter, 1/4 tsp for gravy (or to taste))
1.75 cup Water (1/2 cup for batter, 1.5 cups for gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chilli Mushroom Gravy with Steamed Basmati Rice
Aromatic chilli mushroom gravy with fluffy steamed rice. A perfectly spiced, soul-satisfying comfort food meal.
This indo_chinese dish is perfect for dinner. With 602.52 calories and 10.870000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup
Oil
(For deep frying)
2 tbsp Sesame Oil (For stir-frying the gravy)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 medium Onion (Petals separated into 1-inch cubes)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Spring Onion Whites (Chopped)
1 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp Rice Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Helps balance the flavors)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Batter and Fry Mushrooms
In a mixing bowl, whisk together all-purpose flour, 4 tbsp corn starch, ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp salt, and black pepper.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick batter (like pancake batter) with no lumps.
Heat oil for deep frying in a wok or deep pan over medium-high heat (around 175°C / 350°F).
Dip each mushroom piece into the batter, ensuring it's fully coated. Carefully slide them into the hot oil, being careful not to overcrowd the pan.
Fry in batches for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or paper towel-lined plate. Set aside.
2
Sauté Aromatics and Vegetables
Heat 2 tbsp of sesame oil in a separate large wok or pan over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, green chilies, and spring onion whites. Stir-fry for about 30 seconds until fragrant.
Add the cubed onion and green bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but remain crisp and crunchy.
3
Prepare the Gravy
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, rice vinegar, and tomato ketchup to the wok. Stir everything together.
Add sugar and the remaining 1/4 tsp of salt. Stir well to combine.
Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
In a small bowl, mix the remaining 1 tbsp of corn starch with 2-3 tbsp of cold water to create a lump-free slurry.
While continuously stirring the boiling gravy, slowly pour in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the gravy thickens and turns glossy.
4
Combine and Serve
Add the crispy fried mushrooms to the thickened gravy.
Gently toss everything together to coat the mushrooms evenly. Simmer for only 1 minute to allow the mushrooms to absorb the flavors without becoming soggy.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately while hot with your choice of steamed rice, fried rice, or noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
