• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Curried Mushroom with Peas

(Khumb Matar Masala)
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian (Mughlai)
2 cups mushrooms diced
1 cup shelled green peas
2 cups water
3 each of cloves and green cardamoms
1″ piece cinnamon
1 blade of mace (optional)
2 medium onions chopped finely
1 tablespoon finely chopped or ground ginger and garlic
1 cup diced tomatoes
1 teaspoon each of hot spice mix (garam masala) and red chilli powders
2 teaspoons each of turmeric and coriander powders
1 tablespoons tomato puree
2 tablespoons cashew nuts 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 sauté 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 cashew nut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.
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