Saturday, August 10, 2013

Mutter Mushroom Curry / Greenpeas-mushroom curry

Mutter-Mushroom curry - Mushroom and mutter(green peas) are cooked in spicy onion-tomato based gravy. It is delicious, rich dish, Serves best with rotis, paratha or Rice. 
Mushrooms and green peas are a great source of nutrients, high in fiber and protein and are low in calorie. Mushrooms are fat and cholesterol-free and are very low in sodium and carbohydrates, yet they are rich source of potassium, selenium, niacin, riboflavin and more. Peas are rich in iron, folic acid, zinc and vitamin C, which help maintain immune system. All together Mushrooms and peas both are healthy and delicious combination.


For Grinding:
  • 1 big onion cut in quarters
  • 1 big tomatoes roughly chopped
  • 3 green chili
  • 4-5 garlic cloves
  • 1"  ginger piece
  • 1/2 " Fresh turmeric Piece (optional)
  • 7-8 cashew nuts
  • 2 tablespoon Dahi (yogurt)
  • 2 tablespoon chopped coriander
 For Gravy:
  • 2 tablespoon oil/ butter
  • 1" piece Cinnamon stick
  • 2 cloves
  • 2-3 cardamom pods
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin seed powder (jeera powder)
  • 1 teaspoon coriander powder   
  • 1/2 teaspoon garam masala
  • salt to taste
  • 5-6 tablespoon Thick cream
  • 1/2 cup milk
  • 1 tablespoon kasuri methi (dried fenugreek leaves)

Other Ingredients:
  • 3/4 cup boiled mutter (green peas)
  • 1/2 cup boiled mushroom slices
  • 1 tablespoon chopped coriander leaves

For Curry:
  1. Take all the ingredients for grinding into a blender and grind them to a fine paste.
  2. For Gravy, Heat oil or butter in a pan, Add cinnamon stick, cloves and cardamom pods.
  3. Then add grinded paste and sauté it for few minutes.
  4. When Gravy starts to leave oil/butter and reduce in half quantity, add turmeric powder, red chili powder, jeera powder, coriander powder, garam masala, salt and again sauté it for a minute.
  5. Then add thick cream to the gravy and sauté for a minutes.
  6. Next add Milk and bring gravy to boil. Lower the heat, add crushed kasuri methi and let cook the gravy few minutes till thicken as a consistency of thick soup. Stir in between.
  7. Add boiled peas and mushroom and sauté for a while.
  8. Garnish with the coriander leaves.

 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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