JFI Entry 1 : Garlic and Mushroom Masala

March 31, 2008

This recipe is my entry to Jihva for Ingredients – April.

I take this opportunity to thank Indira for introducing something like JFI and attracting many food-bloggers to participate in this.

Indira’s blog has truly been an inspiration for me to write my own.

I also appreciate Mathy Kandasamy’s initiative to host JFI for the month of April.

So here comes my first recipe featuring garlic cooked to perfection.


  • 1 cup of garlic flakes (100 gms)
  • 6 medium sized mushroom
  • 1 big onion
  • 1 tomato
  • 1 green chilly
  • Small piece of ginger
  • Half bunch of mint leaves
  • Few coriander leaves
  • 1 small cup of fresh curd
  • 1 teaspoon ghee
  • 1 teaspoon cooking oil
  • 1 teaspoon dhania – jeera powder (A blended powder of coriander and cumin seeds)
  • 1 teaspoon red chilly powder
  • 1 teaspoon garam masala powder
  • A small piece of cinnamon
  • 1 clove
  • 1 cardamom
  • Salt for taste


  1. Wash the mushroom thoroughly and cut them into pieces.
  2. Remove the skin from the garlic and cut it into two.
  3. Cut onion and tomato into fine small pieces.
  4. Grind one teaspoon of cut onion, ginger, two flakes of garlic, mint leaves, coriander leaves, green chilly into fine paste.
  5. Take a frying pan and put 1 teaspoon ghee.
  6. Add mushroom and little salt and fry till it becomes soft. Keep it aside.
  7. Add one teaspoon of oil in the pan.
  8. Add cinnamon, clove and cardamom.
  9. Add the cut onion and garlic flakes and fry till it becomes soft.
  10. Add the ground masala and fry till you get a nice aroma.
  11. Add cut tomato and fry till it gets cooked.
  12. Add all the masala powders and fry for a while.
  13. Add one cup of curd and boil for two minutes.
  14. Add the fried mushroom and enough salt and boil for 5 minutes.
  15. Garnish with coriander leaves.
  16. Serve hot with phulka.