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Categories:
green peas button mushrooms tomato puree onion turmeric ginger garlic coriander powder cumin red chilli powder salt milk Garam Masala
Viewed: 7 - Published at: 3 years agoIngredients
- Green peas,Thawed frozen 1 cup
- Button mushrooms, quartered 250 gms
- Tomato puree 3/4 cup
- Onion,finely chopped 2 medium
- Turmeric powder 1/4 teaspoon
- Oil 2-3 tablespoons
- Ginger-garlic paste 1 tablespoon
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 2 1/4 teaspoons
- Salt to taste
- Cashewnut paste 1/4 cup
- Mawa (khoya - "dried whole milk/thickened milk"), grated 3 tablespoons(skip if you don't want high calories)
- Garam masala powder 2 teaspoons
Method
- Cook mushrooms with 1 cup water, salt and turmeric powder in a pan till soft.
- Heat oil in a non-stick pan, add onions and saute till onions are nicely browned.
- Add ginger-garlic paste, mix well and add 1 tbsp water to avoid it from burning. Mix and saute for 1 minute.
- Add coriander powder, cumin powder and red chilli powder. Mix well and add tomato puree. Mix again and saute till oil starts to separate out.
- Add cashewnut paste. Mix well and cook for 3-4 minutes. Add mawa and cook again till oil starts to appear on the edges.
- Add mushrooms with its water (Don't add too much water, try to keep a smooth gravy consistency) and mix. Add green peas, salt and mix again.
- Add garam masala and mix well. Cook for 3-4 minutes.
- Serve hot with your favorite Naan, Parantha or Rice.
