Mushroom cooks very quickly hence a great recipe to impress guest who are already in the house
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Yield / Serves
1 cup peas
250 gram mushroom( washed and skin removed)
1 Big cardamom
1 Cinnamon stick
50 gram Cashew
2 big onion
2-3 green chilies
1 tbsp Ginger-garlic paste
1 tbsp coriander powder
Â½ cup curd
1 tbsp dry fenugreek leaves(kasturi methi)
Â¾ cup milk
Salt/Chilli powder as per taste
Oil for heating
To prepare fresh ground powder:Take big cardamom, cloves, cinnamon stick and grind them to make coarse powder.
Grind cashew into paste by adding water into it.
Grind onion and green chillies.
Heat oil and add onion-chilli paste, followed by ginger-garlic paste.
Add Coriander powder and freshly grounded powder and remove it from heat, let it cool down a bit.
Take curd and whisk it, add kasturi methi, cashew paste and mix with the above paste.
Heat it again and add milk, stir it continuously so that curd doesnâ€™t leave its consistency.
In another vessel, stir fry mushrooms till the water is evaporated.
Add mushroom, peas to the gravy.
Garnish with tomatoes and green chilies.
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