This is another dish that was introduced to me by my aunt. I had this in her house in Delhi, when we visited them and she made it again when she visited us and I was hooked on to this taste. Of course mushroom is a hot favorite and no one needs to force me to have some and I'm more than ready to try some new dish with it!
This goes well with roti/paratha or even with dosai. We simply loved it and I liked it even better that it's such a simple dish to make during early morning rush!
MUSHROOM PEAS MASALA
Preparation time 10 mins | Cooking time 20 mins | Serves 2-3
Ingredients
Method
1. Clean the mushrooms and chop them up. Chop the onions and tomatoes.
2. In a pan, add oil. Once the oil heats up, add the cumin seeds and wait for it to splutter.
3. Add the onions and saute till it becomes translucent. Then add the ginger garlic paste. Saute until the raw smell leaves.
4. Add the chopped tomatoes, peas and salt. Cook covered for 3-5 minutes in medium flame.
5. Add the turmeric powder, garam masala powder, coriander powder and red chilli powder. Mix well and cook for a couple of minutes.
6. Add the chopped mushrooms, mix well with the masala. Add water and cook covered for about 5 minutes or until the mushrooms and peas are cooked.
7. Add the cream and mix well. Cook for a couple more minutes. Check for salt.
8. Add chopped coriander leaves and switch off.
Notes
1. For cream, you can use malaai (pal aadai). If it's too thick, just whiz it in the mixie once and then add it to the gravy. Or you can use store bought cream.
2. The amount of peas you add is optional. You can add anywhere between 1/2 cup to 1 cup peas. I used fresh peas.
Until next time,
Sending this to Remmy's Kitchen
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This goes well with roti/paratha or even with dosai. We simply loved it and I liked it even better that it's such a simple dish to make during early morning rush!
MUSHROOM PEAS MASALA
Preparation time 10 mins | Cooking time 20 mins | Serves 2-3
Ingredients
- Mushrooms - 1 packet
- Peas - 3/4 cup
- Onions - 2 medium, chopped
- Tomato - 3 medium, chopped
- Ginger garlic paste - 1 tbsp
- Green chilli - 2, chopped
- Turmeric powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Water - 1 cup
- Cream - 2 tbsp
- Coriander leaves - 2 tbsp, chopped
- Salt - to taste
To Temper
- Oil - 2 tbsp
- Cumin seeds - 1/2 tsp
Here are some other mushroom recipes
1. Clean the mushrooms and chop them up. Chop the onions and tomatoes.
2. In a pan, add oil. Once the oil heats up, add the cumin seeds and wait for it to splutter.
3. Add the onions and saute till it becomes translucent. Then add the ginger garlic paste. Saute until the raw smell leaves.
4. Add the chopped tomatoes, peas and salt. Cook covered for 3-5 minutes in medium flame.
5. Add the turmeric powder, garam masala powder, coriander powder and red chilli powder. Mix well and cook for a couple of minutes.
6. Add the chopped mushrooms, mix well with the masala. Add water and cook covered for about 5 minutes or until the mushrooms and peas are cooked.
7. Add the cream and mix well. Cook for a couple more minutes. Check for salt.
8. Add chopped coriander leaves and switch off.
Notes
1. For cream, you can use malaai (pal aadai). If it's too thick, just whiz it in the mixie once and then add it to the gravy. Or you can use store bought cream.
2. The amount of peas you add is optional. You can add anywhere between 1/2 cup to 1 cup peas. I used fresh peas.
Until next time,
Sending this to Remmy's Kitchen
looks delicious
ReplyDeletelooks delicious
ReplyDeleteDelicious. ....☺
ReplyDeleteDelicious. ....☺
ReplyDeleteLooks yummy ....
ReplyDeleteyummy..
ReplyDeletelooks yummy ..love to have this with naan/chapati
ReplyDeleteperfect with roti..
ReplyDelete