I haven't really
experimented much with mushrooms except for the mushroom
fried rice that you can find in the blog. Reju has been asking me for
a while to make a mushroom dish but it somehow never worked out. But yesterday
when I went out shopping, I came upon some nice fresh mushrooms and thought
I'll cook up a simple mushroom and peas curry. This recipe is from Sanjeev
Kapoor's show, Khana Khazana. (I think he has it in his book too)
The dish is very
basic, nothing complicated. So you now have one more dish to add on to your
veggie recipe list! Hope you enjoy making it.
Ingredients
Mushroom - 200 gms
Peas - 1 cup
Big Onion (sliced
fine) - 2 (big)
Cardamom - 4
Cinnamon - 1 (medium
size piece)
Ginger & Garlic
paste - 1 tbsp each
Tomato (pureed) - 1
(big)
Turmeric powder - 1
tsp
Garam masala - 1 tsp
Chilli powder - 1 tbsp
Coriander powder - 1
tbsp
Cashewnut - 15
Coriander leaves
Salt - to taste
Oil
Method
Soak cashew in warm
water for 10 minutes and grind it to a smooth paste with a little water and
keep aside. Puree the tomato till smooth and keep aside.
Mix the cashew paste
with 1 cup of water, add this to the curry and cook till it starts boiling.
Once it starts boiling, add chopped mushrooms along with peas. Cook till
veggies are done on a low flame. Add coriander leaves and stir well. Switch off
the flame. And there you go, your Mushroom & Peas curry is ready to eat!
Serve with chapathi/roti/Pulav.
Notes:
1. The gravy tends to
get thick after sometime, so make sure to adjust the quantity of water added
into the curry.
2. You can also add
more veggies (carrot, beans, cauliflower, or any veggie of your choice) to make
it more wholesome and healthy.
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