| Serves: 4
Cooking time (approx.): minutes
Style: North Indian Vegetarian (Mughlai)
2 cup(s) mushrooms diced
1 cup(s) shelled green peas
2 cup(s) water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion(s) chopped finely
1 tablespoon(s) finely chopped or ground ginger and garlic
1 cup(s) diced tomato(es)
1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and coriander powders
1 tablespoon(s) tomato puree
2 tablespoon(s) cashewnuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
- Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.
- Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.
- Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves. TIP: - To make cashewnut paste, soak them in water for some time before grinding them.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti). |
