Monday, 25 November 2013

Kadaai khumb

     Mushroom always has an special reserved place at my refrigerator :)  I buy them often, atleast once an week.  This is because both hubby and daughter are mushroom lovers, they love in any form.  I made this kadaai khumb one day for dinner and I must say it was appetizing, palatable and melted easily with rotis/parathas. 


 
As goes with all kadaai gravy, I made them with cashewnut paste and cream.  This is an rich gravy, and also has green peas with them.  If you prefer it milder, you can add almond paste/putane dal paste instead of cashew paste. Also instead of cream, milk can be added.  This, is derived from Punjabi cuisine, where lots of dairy products are used. 
 
 
 


 
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
 

Ingredients required

  • 1 tbspn butter
  • 1 tbspn oil
  • 1 tsp kasoori methi
  • 1 tsp whole cumin seeds
  • 2 green chillies, slit lengthwise
  • 1/2 cup of finely chopped onions
  • 1/2 cup of tomato puree
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 2 tsp dhanya powder
  • 1 tsp ginger-garlic paste
  • 1 tsp salt
  • 1 tsp jeera powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tbspn cashewnut paste (from 9-10 whole cashewnuts)
  • 1/4 cup of cream/milk
  • 1/2 cup green peas
  • 200 gm Mushroom, quartered

Method

Heat oil and butter in a pan.
 

 
Add cumin seeds, kasoori methi followed by slit green chillies and onions.


 
Saute them very well and add all spices.  Mix them.


 
Now, add tomato puree. 


 
This is followed by adding mushroom and green peas.  Cover and cook for twenty minutes simmer flame till mushrooms are done. 

 
Add in cashewnut paste and cream.


 
Check the seasoning. 

 
Serve hot with finely chopped coriander leaves.

 

 
Happy cooking :)   :)   :)

 
 

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