INGREDIENTS

FOR ONION TOMATO PASTE:

  • 2 tsp oil
  • 1 onion
  • 1 tbsp ginger-garlic
  • 2 tomato

FOR SAUTING MUSHROOM:

  • 2 tsp oil
  • 10 mushroom
  • ½ tsp pepper
  • ½ tsp salt

FOR CURRY:

  • 2 tsp oil
  • 1 tej patta
  • 1-inch cinnamon
  • ½ tsp turmeric
  • 1 tsp jeera
  • 1 tsp red chilli powder
  • ¾ tsp coriander powder
  • ¼ cup cashew paste
  • 1 cup of water
  • ½ cup peas
  • ½ tsp salt
  • 1 tsp Kasuri methi / dry fenugreek leaves, crushed
  • 2 tbsp coriander leaves, finely chopped
  • ¼ tsp garam masala

INSTRUCTIONS

  • In the SUNFLAME DEEP KARAHI heat 2 tsp oil and saute 1 bay leaf, 1-inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
  • keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
  • add in prepared onion tomato paste and cook well.
  • keep stirring till the onion tomato paste thickens and releases oil.
  • now add in ¼ cup cashew paste and mix well.
  • add in 1 cup water and stir well adjusting consistency as required.
  • further, add ½ cup peas and saute mushrooms. mix well.
  • cover and boil for 5 minutes or till mushrooms and peas get cooked completely.
  • now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
  • finally, serve matar mushroom recipe with roti, naan or kulcha.

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