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Tuesday, September 25, 2012



Mushrooms – 200 gms
Fresh/frozen peas – 1 cup
Onions – 2 medium,finely chopped
Tomatoes – 2 medium,finely chopped
Ginger garlic past – 2-3 tsp
Haldi/turmeric powder – ¼ tsp
Red chilly powder – 1 tsp
Coriander-cumin powder – 1 tsp each
Garam masala – ½ tsp
Salt to taste
Oil – 1 tbsp
Broken cashews – 1 tbsp
Kasoori methi – 1 tsp


Heat the oil in a heavy bottomed kadai. Saute the broken cashews till lightly golden.
Add the ginger-garlic paste and onions and cook on a low flame with a pinch of salt till they soften and turn light brown.
Add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.
Remove the contents of the kadai and blend to a fine puree in a blender, once cooled thoroughly. You may use upto ½ cup water to aid the blending process.
In the same kadai, transfer the fine puree. Season with spice powders (red chilli powder, cumin coriander powder, garam masala) and salt. Simmer for 3-4 minutes till the gravy is infused with the spices.
Add the boiled green peas n mushrooms( cut mushrooms into 2 equal parts) to this gravy and simmer for 5 minutes or till mushrooms cuked properly. Check for salt, sprinkle crushed kasoori methi and give it a stir.
Garnish with freshly chopped coriander leaves and serve hot with chapthis, naan, rotis, kulcha etc.

HAPPY COOKING:))))))))))

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