Friday, February 19, 2010

Mushroom Curry

  • Button mushroom-250 gm
  • Medium size onion-2
  • Green chilli paste-1tspn
  • Ginger garlic paste-2 table spoon
  • Tomato medium size-2
  • Green pea-150gm
  • Turmeric powder-1tspn
  • Cumin powder-1 tspn
  • Coriander powder-1 tspn
  • Red chilli powder-1tspn
  • Dry fenugreek leaves powder-1 and1/2tspn
  • Chicken masala powdr-1 tspn
  • Curd-1/2 cup
  • Salt-to taste
  • Oil-as required
  • Cut the mushroom and keep it in turmeric water for 30 minutes.
  • Meanwhile cut onion,tomato, into very small pieces.
  • Now squeeze the water from the mushroom and fry it in little oil till all the water from this is absorbed and the mushroom becomes light brown in colour.
  • Keep this aside.
  • Remove skin of green pea and wash it properly and keep aside.
  • Keep ginger-garlic paste and green chilli paste ready before cooking.
  • Heat oil in a wok,put chopped onion and fry it till golden brown.
  • Then put ginger-garlic paste,green chilli paste and fry it for 5 minutes,then add salt and cook nicely till oil comes out from it.
  • Put the chopped tomato and cook it nicely.
  • Now add the cumin powder,coriander powder,turmeric powder,chicken masala powder,red chilli powder and mix all these masala powder nicely.
  • If required add some water,not to burn this masala.
  • Now add the dry fenugreek leaves powder and curd and mix them well.
  • now add the green pea and cover and cook till the green pea becomes soft.
  • now add the previously fried mushroom and mix this properly with the masala so that it is nicely coated.
  • Then add 1 tspn of garam masala powder to it and mix well, add3/4 cup water to this and cover the lid and cook for 5 minutes.
  • Now add water to make your desired consistency of gravy and cover lid and cook.
  • Before 3 minutes of turning the fire off,put 1 table spoon of butter
  • Serve hot.
  • It's yummy.......

  • To make the dry fenugreek leaves powder, dry roast it slightly on low heat in a frying pan,then make powder of it by smashing it between your palms.
  • If using dry green pea then soak it in water for 6-8 hours,if using normal green matar it's ok.
  • Use kashmiri mirch powder,as its not so hot and adds colour to your dish.

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