This is the side dish which i have made for maximum times. My son's and his friends fav side dish for chapati.
INGREDIENTS:-
Mashrooms - 200gms
fresh/frozen peas - 1 cup
onions, finely chopped - 2 medium
tomatoes, finely chopped - 2 medium
ginger-garlic paste - 2-3 tsp
turmeric pow - 1/4 tsp
red chilly pow - 1 tsp
coriander-cumin pow - 1 tsp each
garam masala - 1/2 tsp
salt to taste
oil- 1 tbl sp
broken cashews - 10 no.s
kasuri methi - 1 tsp
METHOD:-
1. Heat the oil in a heavy bottomed kadai. Saute the broken cashews till lightly golden.
2. Add the ginger-garlic paste & onions & cook on a low flame with a pinch of salt till they soften & turn light brown.
3. Add the tomatoes with turmeric pow. Stir well & cook for 5-7 mins till mushy.
4. Remove the contents of the kadai & blend to a fine puree in a blender once cooled thoroughly. You may use up to 1/2 cup water to aid the blending process.
5. In the same kadai, transfer the fine puree. season with spice powders(red chilly pow+cumin pow+garam masala pow) & salt. Simmer for 3-4 mins till the gravy is infused with the spices.
6. Add the boiled green peas and mushrooms (cut mushrooms into 2 equal parts) to this gravy & simmer for 5 mins or till mushrooms are cooked properly. Check the salt. Sprinkle crushed kasuri methi & give it a stir.
7. Garnish with freshly chopped coriander leaves & serve hot with rotis.
INGREDIENTS:-
Mashrooms - 200gms
fresh/frozen peas - 1 cup
onions, finely chopped - 2 medium
tomatoes, finely chopped - 2 medium
ginger-garlic paste - 2-3 tsp
turmeric pow - 1/4 tsp
red chilly pow - 1 tsp
coriander-cumin pow - 1 tsp each
garam masala - 1/2 tsp
salt to taste
oil- 1 tbl sp
broken cashews - 10 no.s
kasuri methi - 1 tsp
METHOD:-
1. Heat the oil in a heavy bottomed kadai. Saute the broken cashews till lightly golden.
2. Add the ginger-garlic paste & onions & cook on a low flame with a pinch of salt till they soften & turn light brown.
3. Add the tomatoes with turmeric pow. Stir well & cook for 5-7 mins till mushy.
4. Remove the contents of the kadai & blend to a fine puree in a blender once cooled thoroughly. You may use up to 1/2 cup water to aid the blending process.
5. In the same kadai, transfer the fine puree. season with spice powders(red chilly pow+cumin pow+garam masala pow) & salt. Simmer for 3-4 mins till the gravy is infused with the spices.
6. Add the boiled green peas and mushrooms (cut mushrooms into 2 equal parts) to this gravy & simmer for 5 mins or till mushrooms are cooked properly. Check the salt. Sprinkle crushed kasuri methi & give it a stir.
7. Garnish with freshly chopped coriander leaves & serve hot with rotis.
HAPPY COOKING :))))))
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