Indian Recipes
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Ingredients
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| 1 |
Mushrooms, sliced |
100 grams |
| 2 |
Peas, shelled & boiled |
100 grams |
| 3 |
Onions, finely chopped or pureed |
3 |
| 4 |
Tomatoes,finely chopped or pureed |
3 |
| 5 |
Cashews |
8-10 |
| 6 |
Ginger-garlic paste |
1 + 1/2 teaspoons |
| 7 |
Melon seeds (meenge) |
1/4 cup |
| 8 |
Coriander powder |
1+ 1/2 teaspoons |
| 9 |
Salt |
to taste |
| 10 |
Red chili powder |
1 teaspoon |
| 11 |
Cumin powder |
1/2 teaspoon |
| 12 |
Turmeric powder |
1/4 teaspoon |
| 13 |
Oil |
3 tablespoons |
| 14 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
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Heat oil in a pan over medium-high heat, add sliced mushrooms and sauté until brown and tender, drain and set aside. Now into the same pan, add cumin seeds and let it splutter, now add onions and cook until light brown, add ginger-garlic paste and cook for 2 minutes, add tomatoes, stir and cook until tomatoes becomes tender. Now add all the powdered spices together with ½ cup of water and cook until oil comes out on the surface. Now add sautéed mushrooms and peas, stir well, add 2-3 cups of water, bring to a boil and cook over medium heat until gravy becomes thick. Garnish it with chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Never wash the mushrooms, as it acts like sponge and absorb all the water; as a result of which it becomes tough while cooking.
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