Thursday 28 November 2013


200 gms mushrooms
1 cup peas
1/2 tsp cumin seeds(jeera)
1 cup onions finely chopped
2 tsp ginger garlic paste 
1 cup tomatoes puree
1 tsp coriander powder (dhania powder)
1/2 tsp red chili powder (degi mirch)
1 tsp sabzi masala
1/2 tsp turmeric powder
2 tbsp oil
2 dry red chilies
1 pinch of asafoetida (hing)
8-10 cashew nuts ground to paste
1 tbsp melon seeds ground to paste
1 tbsp fresh cream
salt to taste


  1. Heat the oil in a pan add cumin seeds,asafoetida powder, dry red chilies and onions and saute till onions turn golden brown in colour.
  2. Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
  3. Add the tomato puree, chilli powder, coriander  powder, turmeric powder, sabzi masala and salt and cook till the oil leaves the masala.
  4. Add 1/2 cup of water and bring it to a boil.
  5. Add the green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are cooked.
  6. Add the cashewnut paste , melon seed paste and fresh cream and mix well.
  7. Serve hot garnished with coriander and fresh cream.

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