Creamy peas and mushroom gravy
I am so glad to know that my “ Creamed and spiced chicken” has been greatly appreciated and given happy moments to all those who cooked and tried it.
Here is a similar recipe for pure vegetarians using mushrooms in lieu of chicken and some Indian dried herbs.
Ingredients:
1. 200 grams button mushrooms chopped in big chunks
2. 300 grams frozen peas
3. Two medium onions
4. Three medium tomatoes
5. One teaspoon ginger garlic psate
6. Mixed spices like a teaspoon of cumin seeds, two cloves, one inch cinnamon stick and two black cardamoms
7. One teaspoon dry coriander powder
8. ¼ th teaspoon turmeric powder
9. ¾ teaspoon Kashmiri red chilli powder
10. Salt to taste
11. half a teaspoon dried fenugreek powder / mixed herbs
12. ¼ th teaspoon garam masala powder
13. 1 tablespoon heapful butter or pure ghee
14. 200 ml 25% fat cream
Method:
1. Take ghee in a pan and when it gets warm add the spices, let them change colour.
2. Puree the onions with a little water to a smooth paste and add to the pan.
3. Stir fry the onions till they turn brown and start leaving oil.
4. Add the pureed tomatoes and the ginger garlic paste and stir fry gain on medium flame till the masala is dry.
5. Add the coriander and turmeric powder, stir a bit and follow by the Kashmiri red chilli powder and stir for a few seconds.
6. Pour half a cup of water followed by the mushrooms and peas, give a stir and cover.
7. Since the peas are frozen , they will take about 5-7 minutes to cook.
8. When the mushrooms and peas are cooked completely , add the cream and salt.
9. Give another stir and season with the dried fenugreek powder or mixed herbs and garam masala.
10. Serve hot garnished with freshly chopped coriander leaves with rice or rotis.
0 comments:
Post a Comment