An easy to cook yet
delicious mixture of vegetables.
Button
mushrooms 800 gm
Green peas,
shelled 120 gm
Spring onions
120 gm
Almond paste
30 gm/2 tbs
Cooking oil 80
ml/ 1/3 cup
Garam masala 5
gm/1 tsp
Garlic,
chopped 30 gm/2 tbs
Onions, sliced
120 gm/ 1/2 cup
Red chilli
powder 2.5 gm/ 1/2 tsp
Salt to taste
Tomato purée
240 ml/1 cup
Trim,
wash and quarter mushrooms. Boil peas till tender, drain and
keep aside. Slice spring onions. Chop the green stems of the
onions finely for garnishing and keep aside. Heat oil in a
saucepan and sauté chopped garlic till brown. Add sliced
onions and sauté till golden brown. Add salt, chilli powder,
tomato purée and 240 ml/1 cup water and cook for a minute.
Remove from fir and strain gravy through a soup strainer
into another saucepan.
Put
back on fire and cook till almost all the liquid has
evaporated and the masala is sizzling. Add mushrooms and
spring onions and cook for 5 minutes. Add the peas and
simmer till mushrooms are done. Stir in the almond paste and
cook till the gravy reaches a sauce-like consistency.
Time:
Preparation: 30 minutes
Cooking: 30 minutes
To
Serve: Garnish with spring onions greens. Serve hot with
roti or naan.
