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Masala Mushrooms
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Mushrooms are my favourite and so is this subzi. Combine them with little powerhouse of nutrients 'peas' to make an appealing and nutritious subzi.
Ingredients
- 1 cup blanched and quatered mushrooms (khumbh)
- 1 cup fresh tender green peas
- ¼ cup low fat milk
- ¼ cup low fat curds (dahi)
- ½ tsp besan (Bengal gram flour)
- ½ tsp cumin seeds (jeera)
- ¼ tsp dried fenugreek leaves (kasuri methi)
- ½ tsp garam masala
- ½ cup chopped corriander (dhania)
- 2 tsp oil
- salt to taste
- For the paste
- 1¼ cups sliced onions
- ¼ cup chopped potatoes
- 1 cup low fat milk
- 12 mm. (1/2") piece ginger (adrak), thinly sliced
- 1 to 2 green chillies
- 1 stick cinnamon (dalchini)
- 1 clove (laung / lavang)
- For the garnish
- 2 tbsp chopped corriander (dhania)
Instructions
- For the paste
- Combine together all the ingredients in a pan and simmer for 8 to 10 minutes till the potatoes are tender and nearly all the liquid evaporates. Keep aside to cool.
- Purée the mixture to a smooth paste using 2 tbsp water (if required). Keep aside.
- How to proceed
- Combine the milk, curds and besan together in a bowl, mix well and keep aside.
- Heat oil in a non-stick pan and add the cumin seeds. When they crackle add kasuri methi, the ground paste and ½ cup of water and mix well.
- Add the milk and besan mixture, garam masala and salt and bring to a boil.
- Add the mushrooms, peas and coriander and mix well.
- Serve hot garnished with coriander.
