A new place has recently opened in town which stocks fresh mushrooms. Such a treat after having tinned mushrooms for last couple of years!
The recipe I am sharing here has green peas and mushrooms....a wonderful combination....cooked to perfection in a light gravy.
Ingredients:
200 gms mushrooms
1 1/2 onions
1 tomato
1 tbsp tomato paste
1/2 cup green peas
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp all spice (garam masala) powder
1 tsp dried fenugreek leaves ( kasuri methi)
4 tbsp oil
Whole spices: 3 cloves, 1 black cardamom, 1 inch cinnamon, 1 bay leaf, few pepper corns
Method: Place the mushrooms for a few minutes in a bowl of warm water. Then cut them in halves. Chop one onion finely. Blend one tomato, ginger garlic paste and half onion to a smooth paste.
Now in a heavy bottom pan add oil and add the whole spices....cloves, cardamom, cinnamon, bay leaf and pepper corns. Then add the chopped onion and fry well till it turns golden brown. Add the onion tomato and ginger garlic mixture. Also add the turneric powder, red chilli powder, coriander powder, cumin powder and salt. Add the tomato paste. Fry till the masala leaves oil. Add the mushroom and peas. Stir for a minute and then pour warm water, as required. Add kasuri methi and all spice powder. Cover and let it simmer for a few minutes. Serve hot.
wow - two kinds of onion! Also, do you use store bought ginger garlic paste or do you make your own?
ReplyDeleteWell, you can use just chopped onions but a little onion paste gives a smoother gravy. If on the other hand you only use onion paste it does make the gravy better but it absorbs much more oil and takes longer to saute too so I use a mix. I make my own ginger garlic paste.
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