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. 

 

 

You can also try other mushroom recipes here like Mushroom stir-fry, Mushroom theeyal, Malvani khumb curry, Khuskhuswali khumb, Laal khumb, Mushroom dopyaza, Mushroom jalfrezi. 

 

Malaai gobi matar

Ingredients required

For the gravy base

• one cup of finely chopped onions
• one cup of finely choppped tomatos
• one slit green chilly
• 1 tsp Everest subzi masala
• 1 tsp Everest garam masala
• 1/4 tsp haldi/turmeric
• 1 tsp chilli powder
• 1 tsp dhanya powder
• 1 tsp salt
• 4 tsp khoya

other

• 1 cup of cauliflower florets
• 1/2 cup of green peas
• 1/4 cup milk cream

Method

In a kadaai, saute all ingredients for gravy base, like onions, tomatos, green chilly, all spice powders and khoya.  Saute till tomato becomes mushy, cool and blend into paste

In a separate pan, add gravy base along with cauliflower and green peas.  Cook  them till the cauliflower are three fourth done, at this juncture add cream.

Simmer the flame for 5-10 minutes and serve hot with paranthas