Mushroom and Peas Gravy

Mushroom-Peas-sirimiri
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: 
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
  1. In a pan heat oil
  2. Add the chopped Onions and sauté till transparent
  3. To this add the Ginger-Garlic paste and sauté for 2-3 minutes
  4. Add the chopped Tomatoes and Salt to taste and cook till tomatoes turn soft
  5. Switch off flame and cool
  6. Grind to a paste
  7. Grind the Cashewnuts and warm water to a paste. If the paste seems too thick, you could add some more water.
  8. Heat oil in a pan and sauté the Mushrooms till cooked. Remove from pan and keep aside.
  9. In the same pan (adding a little more oil, if required) add the Cumin Seeds.
  10. When they pop add the chopped green chillies and sauté for 3-4 minutes
  11. Add the Tomato-Onion paste and cook till oil starts separating
  12. Season with Red Chilly, Turmeric, Coriander and Garam Masala Powders and the Kasuri Methi, mix well and cook for 2-3 minutes
  13. Add warm water, Cashew Paste, Mushrooms and Peas, mix well and cook together for 5-7 minutes, or until done.
  14. If adding Milk or Cream, add it now, give it a good stir and switch off flame
  15. Serve hot, with Parathas
Spread the love

One thought on “Mushroom and Peas Gravy

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.