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Curried Mushroom With Peas

Nisha's picture
Ingredients
  Mushrooms 3 Cup (48 tbs), diced
  Shelled green peas 1 1⁄2 Cup (24 tbs)
  Water 3 Cup (48 tbs)
  Cloves 4 1⁄2 Gram
  Cinnamon 1 1⁄2 Inch
  Onion 3 Medium, chopped finely
  Finely chopped ginger and garlic/Ground giner and garlic 1 1⁄2 Tablespoon
  Diced tomato 1 1⁄2 Cup (24 tbs)
  Red chilli powder 1 1⁄2 Teaspoon
  Garam masala 1 1⁄2 Teaspoon
  Turmeric powder 1 1⁄2 Teaspoon
  Coriander powder 1 1⁄2 Teaspoon
  Tomato puree 1 1⁄2 Tablespoon
  Cashewnuts 3 Tablespoon (made into paste)
  Butter/Ghee (clarified butter) / oil 3 Tablespoon
  Salt To Taste
  Green cardamoms 4 1⁄2 Gram
  Finely chopped coriander leaves 1 Tablespoon (For garnishing)
Directions

Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 4 minutes or till they are golden brown.
Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 4 minutes or till the fat leaves the sides of the pan.
Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 7 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves.

TIP:

To make cashewnut paste, soak them in water for some time before grinding them

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory, Buttery
Ingredient: 
Vegetable
Interest: 
Kids, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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