Ingredients:
Mushrooms : 200 gms
Mixed veggies : 1 cup (I used boiled potatoes, French
beans, capsicum and tomatoes.)
Thick curd : 1 cup
Butter or oil : 2 tblspn
Cumin/jeera or caraway seeds/shajeera : 1 tspn
Mustard seeds : ¼ tspn
Clove/laung : 2 to 3
Red chilly powder : 2 tspns
Salt : As per your taste
Garam masala powder : ¼ tspn
Almond powder : 2 tspns (Optional, you can use dry
coconut powder or poppy seed paste or cashew nut paste)
Cumin/jeera powder : ¼ tspn
Coriander seed/dhania powder : ¼ tspn
Turmeric : ¼ tspn
Onions : roughly chopped 1/2 cup
Ginger garlic paste : ½ tspn
Mint and coriander leaves : few chopped
Method:
- Clean mushrooms and chop them into four pieces.
- Boil french beans and aloo
- Plaace a kadai on medium flame, add oil.
- Let it heat then add caraway/cumin seeds, mustard seeds and let them splutter.
- Now add chopped onions and laung/clove.
- Let onions fry until they become translucent.
- Now add turmeric, ginger garlic paste and saute for 3 mins.
- Now add capsicum and chopped tomatoes. Saute and add salt. Let them cook until tomatoes turn soft.
- Now add mushroom, boiled potatoes and french beans.
- Saute and close the lid. Let it cook for 3 mins.
- Meanwhile, take a bowl and add thick curd. Add red chilly powder, cumin powder, coriander seed powder, garam masala powder and almond powder.
- Mix it well and add this to mushrooms and veggies.
- Mix them and close the lid. Let it cook for about 5 to 7 mins on medium flame.
- Add little water and close the lid again and cook for about 3 to 4 mins on high flame.
- If oil starts to leave the sides of kadai, turn off the flame and add chopped coriander and mint leaves.
- Serve it hot with bagara rice, jeera rice or roti or naan.
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