Ingredients:
3/4 inch ginger, chopped
2 pods garlic, diced
1 cup diced onion
1 cup chopped tomato
3 cups diced button mushroom
1 onion, cubed
1 cup cubed green and red bell pepper
1 teaspoon red chili powder
1/2 teaspoon garam masala
salt as needed
1 teaspoon kasoori methi(dried fenugreek leaves)
cilantro for garnish
oil
Spice Powder
1 Tablespoon coriander seeds
1/2 teaspoon fennel seeds
2-3 dried Kashmiri red chili
2 cardamom
Method:
1. Blend the dry ingredients to a coarse powder. Set aside.
2. Heat 1 tablespoon oil in a cast iron skillet (kadai). Sauté chopped ginger and garlic for a minute. Add diced onion and cook until translucent. Add chopped tomatoes and 1/2 teaspoon salt and cook until tomatoes are soft. Add 1 Tablespoon cashew nuts to the pan and turn the stove off. Remove from pan and allow to cool.
3. Blend the cooked onion and tomato to a smooth paste. Keep aside.
4. In the same skillet, heat 1 tablespoon oil to medium heat. Add sliced mushrooms and cook until water evaporates.
5. Add cubed onion and peppers. Cook on medium high for 5 minutes. Transfer to a bowl.
6. Heat 1 table spoon oil in the same pan. Add the powdered spice and sauté for 2 minutes. Add the blended onion-tomato paste(masala), 1 teaspoon red chili powder, 1/2 teaspoon garam masala. Cook on low heat for 5 minutes, until the mixture is not sticky. Add required water and cook to a make a thick gravy. Add kasoori methi (dried fenugreek leaves)
7. Gently stir in the cooked vegetables to the gravy. Add 2 sliced green chili. Cover and cook on low heat for 2-3 minutes. Garnish with cilantro. Serve with roti or rice.
Notes:
You can make this dish with cubed paneer instead of mushroom.
I used baby Bella mushrooms.
No comments:
Post a Comment