|
|
 |
Mutter Mushroom - Entrees (Veg) |
 |
|
| |
Preparation time: 15 minutes
Cook Time: 30 minutes |
| |
| Mushrooms and peas in a creamy cashew curry |
| |
| Ingredients |
- 2 medium-sized onions
- ½ tsp cumin seeds (jeera)
- 1 tsp ginger-garlic paste
- 1 cinnamon stick
- ¼ cup fresh cilantro chopped fine
- 5 tbsp oil
- 1¾ lb cashews
- 1 ½ tsp salt (or as per taste)
- ½ tsp red chili powder
- ½ tsp turmeric (haldi) powder
- 2 tsp garam masala (blend of Indian spices)
- 2 medium-sized tomatoes pureed
- ½ cup fresh green peas or frozen green peas
- 1 cup water
- 1 tsp white vinegar or lemon juice
- 2 tsp yellow butter
- ¼ cup canned or fresh mushrooms
- 1 tsp dried fenugreek leaves (kasoori methi)
|
| Method |
- Grind the onions, cumin seeds, ginger-garlic paste, cinnamon, and cilantro to make a onion paste.
- Heat 5 tbsp oil. In a frying pan. Add the onion paste and stir allowing it to turn golden in color. Continue stirring for about 15 minutes and add in the cashew paste.(soak cashew in ¼ cup water and grind to a paste)
- Next add in the seasoning salt, red chili powder, turmeric, garam masala (Indian spice powder) and tomato puree. Stir well till you notice a little of the oil surface to the top, a good way to check that gravy is ready, lower the heat of the burner.
- Add the peas and water. Allow to boil for 10–15 minutes. Next, add the white vinegar or lemon juice, to the gravy, stir.
- In another pan heat the yellow butter and stir in the mushrooms. Add the dried fenugreek leaves(kasoori methi),
- Add in the mushrooms to the pea gravy.
- Allow to boil for about 10 minutes.
- Serve hot with tandoori rotis.
|
| |
|
Appetizers (Veg)