Wednesday, July 28, 2004

Mutter Dhingri - Curry

A delicious combination of peas and mushrooms in a thick, rich gravy.
Cooking Time : 15 min.
Preparation Time : 15 min.
Serves 4.

1 teacup boiled green peas
200 grams fresh mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste

To be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (1/2") piece ginger

To be ground into a cashewnut paste

2 tablespoons poppy seeds
2 teaspoons cashewnuts

1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.

Handy Tip : Fresh mushrooms need to be washed carefully. A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and gives you white washed mushrooms.

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