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