2 cup mushrooms diced
1 cup green peas
2 cup water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion chopped finely
1 tablespoon finely chopped or ground ginger and garlic
1 cup diced tomato
1 teaspoon each of garam masala and red chilli powder
1 teaspoon each of turmeric and coriander powders
1 tablespoon tomato puree
2 tablespoon cashewnuts made into a paste
2 tablespoon ghee / oil /butter
salt to taste
finely chopped coriander leaves for garnishing
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.
Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.
Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves.
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Mushroom and pea curry