Ingredients:
- Mushroom - 200 gms
- Peas - 50 gms
- Onion - 2 [ Chopped]
- tomato - 3 [Chopped]
- Cashewnuts - 8 - 10 nos
- Cumin seeds - 1/2 tsp
- Yoghurt - 3 tsp
- Corriander leaves - chopped
- Oil - 5 tsp
- Chilli powder - 11/2 tsp
- Corriander powder - 2 tsp
- Tumeric powder - 1/2 tsp
- Cumin/jeera powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Keep 2 tsp of oil in a pan.
- Once the oil is hot, add the cashew nuts to the oil, once they are golden brown
- Add the chopped onion, saute till they are brown
- Add the chopped tomatoes and saute till they are soft
- Remove it from the pan, cool it and blend it to a fine paste.
- Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.
- Now add the mushroom [cut into 2 halves] and peas, saute them for 2 min
- Now add the blended paste to the mushroom, mix well
- Add chilli powder,corriander powder,jeera powder and mix well
- Add 1/2 glass of water and allow it to boil in medim flame
- Once the raw smell goes off and the liquid thickens
- Now add the yoghurt to the mixture, mix well
- Now add 1/2 tsp of garam masala mix well
- Boil it for 2 min
- Finally garnish with corriander leaves
Goes well with naan,chappathis and pooris.
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