Ingredients:
Button Mushrooms - 15 to 20 ( cleaned and quartered )
Fresh Green Peas – ¾ cup
Dry Red Chillies ( Byadagi or Kashmiri Chillies preffered ) - 3 to 4 or accordiing to taste ( slit / halved )
Onion - 1 cup, finely chopped
Tomatoes - 3 , large ( pureed )
Cashewnut paste - 2-3 tbsp
Garlic Flakes - 3 to 4 ( thinly sliced )
Ginger - 1 inch piece ( finely chopped )
Jeera / Cumin Seeds – 1 tsp
Garam Masala – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Lime Juice – ½ tsp
Sugar – 1 tsp
Oil / Ghee – 1 ½ tbsp
Salt to taste
Method:
Heat ½ tbsp of oil in a pan and add a teaspoon of cumin seeds to it. When cumin starts to crackle , add finely chopped garlic and ginger to it. Sauté on medium flame till the garlic turns light golden. Then , add finely chopped onions and halved red chillies and sauté till onion turns golden in colour. Let it aside to cool. Once the onion mixture has cooled a bit, grind it into a smooth paste without adding water .
Heat a tbsp of oil in a pan. Add ground onion paste to it and fry on medium flame till the whole mixture becomes dry and light brown in colour. Now , add garam masala and fry for half a minute. Mix quartered mushrooms and sauté for 2 to 3 minutes. Add tomato puree, green peas, cashewnut paste, cumin powder , turmeric powder , coriander powder and salt to taste. Mix well. ( Add ¼ cup of water if required )
Cook covered for 10 minutes on low flame, stirring occasionally. Add little more water if required for the gravy consistency. Then ,remove the lid and let it cook for another 5 minutes so that the flavours to blend well.
Serve it hot, garnished with finely chopped coriander leaves.Linking this recipe to Herb and Spice Event ( cilantro and cumin ) hosted at
Erivum Puliyum
