Ingredients:
Onions: 2, medium sized, finely chopped
Tomatoes: 2 medium sized, finely chopped
Ginger-garlic paste: 1 Tbsp
Salt, to taste
Oil: 2 Tsp
Cashewnuts: 6-7 pieces, soaked in warm water for 10-15 minutes
Mushroom: 250 grams, cleaned and diced (the choice to use the stems is yours. I didn’t)
Peas: 1/2 cup, boiled
Cumin Seeds/Jeera: 1 tsp
Green Chillies: 2, chopped fine
Red Chilly Powder; Turmeric; Coriander / Dhania Powder; Garam Masala, all as per taste
Kasuri Methi: 1 tsp
Oil: 1 Tbsp
Warm Water: 1 cup, or as required
Cream or Milk: Optional (I added milk)
Method:
In a pan heat oil
Add the chopped Onions and sauté till transparent
To this add the Ginger-Garlic paste and sauté for 2-3 minutes
Add the chopped Tomatoes and Salt to taste and cook till tomatoes turn soft
Switch off flame and cool
Grind to a paste
Grind the Cashewnuts and warm water to a paste. If the paste seems too thick, you could add some more water.
Heat oil in a pan and sauté the Mushrooms till cooked. Remove from pan and keep aside.
In the same pan (adding a little more oil, if required) add the Cumin Seeds.
When they pop add the chopped green chillies and sauté for 3-4 minutes
Add the Tomato-Onion paste and cook till oil starts separating
Season with Red Chilly, Turmeric, Coriander and Garam Masala Powders and the Kasuri Methi, mix well and cook for 2-3 minutes
Add warm water, Cashew Paste, Mushrooms and Peas, mix well and cook together for 5-7 minutes, or until done.
If adding Milk or Cream, add it now, give it a good stir and switch off flame
Serve hot, with Parathas
Mushroom and Peas Gravy
Author: Sirimiri - Mayuri Nidigallu
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Onions: 2, medium sized, finely chopped
- Tomatoes: 2 medium sized, finely chopped
- Ginger-garlic paste: 1 Tbsp
- Salt, to taste
- Oil: 2 Tsp
- Cashewnuts: 6-7 pieces, soaked in warm water for 10-15 minutes
- Mushroom: 250 grams, cleaned and diced (the choice to use the stems is yours. I didn't)
- Peas: ½ cup, boiled
- Cumin Seeds/Jeera: 1 tsp
- Green Chillies: 2, chopped fine
- Red Chilly Powder; Turmeric; Coriander / Dhania Powder; Garam Masala, all as per taste
- Kasuri Methi: 1 tsp
- Oil: 1 Tbsp
- Warm Water: 1 cup, or as required
- Cream or Milk: Optional (I added milk)
Instructions
- In a pan heat oil
- Add the chopped Onions and sauté till transparent
- To this add the Ginger-Garlic paste and sauté for 2-3 minutes
- Add the chopped Tomatoes and Salt to taste and cook till tomatoes turn soft
- Switch off flame and cool
- Grind to a paste
- Grind the Cashewnuts and warm water to a paste. If the paste seems too thick, you could add some more water.
- Heat oil in a pan and sauté the Mushrooms till cooked. Remove from pan and keep aside.
- In the same pan (adding a little more oil, if required) add the Cumin Seeds.
- When they pop add the chopped green chillies and sauté for 3-4 minutes
- Add the Tomato-Onion paste and cook till oil starts separating
- Season with Red Chilly, Turmeric, Coriander and Garam Masala Powders and the Kasuri Methi, mix well and cook for 2-3 minutes
- Add warm water, Cashew Paste, Mushrooms and Peas, mix well and cook together for 5-7 minutes, or until done.
- If adding Milk or Cream, add it now, give it a good stir and switch off flame
- Serve hot, with Parathas
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This looks easy 🙂 Will try this the coming weekend itself !