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This Khumb Matar Masala (Mushroom and Peas Curry) Recipe was submitted on 02/21/2005 by Ankur from NY.
"This is one of our favorite Indian Masala Curry dishes. The mushrooms and peas go very well together and they taste great in a curry dish."
Ingredients:
2 cups mushrooms, diced
1 cup shelled green peas
2 cups water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onions chopped finely
1 tablespoon finely chopped or ground ginger and garlic
1 cup diced tomatoes
1 teaspoon each of hot spice mix (garam masala) and red chili powders
1 teaspoon each of turmeric and coriander powders
1 tablespoon tomato puree
2 tablespoons cashew nuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
Directions:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or until they are golden brown.
2. Add the ginger and garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium heat for about 3 minutes or until the fat leaves the sides of the pan.
3. Add the salt and water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashew nut paste. Mix well. Cover and cook on medium level for about 5 minutes or until the peas are well cooked.
* Garnish with finely chopped coriander leaves.
Groups:
Indian, Dinner, Spicy, Main Dish |
Preparation Time:
10 mins.
Cooking Time:
11 mins
Servings:
4 |
