Thursday, July 25, 2013


Recipe Source: Sanjeev Kapoor
  1. Mushroom- sliced- 200 gms
  2. Green peas- 1 cup
  3. Cinnamon - 2" piece
  4. Cardamom- 4 nos
  5. Onion-chopped finely- 2 nos
  6. Ginger paste-2 tsp
  7. Garlic poaste- 2 tsp
  8. Tomato puree- 1/2 cup
  9. Kashmiri chili powder- 1 tbsp
  10. Coriander powder- 1 tbsp
  11. Turmeric powder-1 tsp
  12. Garam masala powder- 1 tsp
  13. Cashew nut paste -1/2 cup ( see notes)
  14. Salt to taste
  15. Water- as required
  • Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
  • Add ginger and garlic paste and saute for a minute.
  • Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
  • Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
  • Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
  • Add chopped coriander and serve with rice or  roti.

  • To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.

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