Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)
Ingredients: - Serves 4
1 cup Peas (Fresh or frozen)
1 cup grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.

Gujarati Kadhi - (Gram Flour Gravy)

2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon sugar or to taste
1 teaspoon each of mustard seeds and cumin seeds
½ teaspoon asafoetida
½ teaspoon turmeric powders
2 tablespoon ghee (clarified butter)
1 red chilli(es) broken into pieces

Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)
Ingredients: - Serves 4
1 cup Peas (Fresh or frozen)
1 cup grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.

More Recipes

Akoori - Scrambled Eggs (Parsi) ,  Alu Methi - Potato Fenugreek Hash Potato Recipe ,  Aromatic Chicken with Raisins and Cashews ,  Asparagus, Peas, and Fenugreek Leaves ,  Avial - Mixed Veggies Kerala Style ,  Baingan Raita or Eggplant Raita Dip Recipe ,  Besan Ladoo - Indian Cookie Balls ,  Black Chick Peas in Yogurt Curry ,  Boondi Raita Recipe - Great for Entertaining ,  Carrot Pachadi Kerala Style ,  Carrot Pachadi Recipe - Kerla Style ,  Carrot Potato Dill ,  Carrot Pudding or Gajjar Halwa ,  Chicken Curry - Simple and Easy to make ,  Chicken Jalfrezi ,  Chicken Tikka Makhani - Butter Chicken ,  Chicken with Coconut Milk ,  Chilka Urad Dal with Squash ,  Cucumber Raita - Summer Yogurt Salad Recipe ,  Cucumber, Garlic and Mint Raita Recipe ,  Dal Makhani - Black Dal Chili or Mah ki Dal ,  Date Pistachio (Ladoo) Treats ,  Eggplant Puree / Baingan Bharta Recipe from Punjab ,  Fragrant Chori Lentils ,  Fragrant White Urad Dal - Dry Pilaf Texture ,  Goan Fish Curry ,  Icecream Topped with mango and Pistachios ,  Indian Flat Breads and Equipment ,  Jalebi - Sweet Crispy Swirls ,  Kala Channa - Black Garbanzo Salad ,  Karela Subzi - Bitter gourd in Coconut Milk ,  Kavita's Herbal Salad ,  Kavita's Kachumber ,  Kebab Burger Recipe ,  Lamb Yogurt Curry from Kashmir ,  Layered Icecream Dessert - Falooda ,  Louki (Zucchini) Channa Dal ,  Madras Chicken Curry ,  Madras Coconut Chicken Curry ,  Making dough for Indian Flatbreads ,  Masala Bhindi (Okra in Spicy Gravy) ,  Masoor Dal with Fried Onion Garnish ,  Mixed Lentil (Dal) Chili Recipe ,  Moong Dal Tadka - Yellow Split Moong Lentils ,  Moong Dal Whole (Green Gram Lentil) ,  Mung dal flavored with Black Mustards Seeds ,  Okra cooked Delhi Style ,  Onion, Tomato, Cucumber Raita -Yogurt Salad Recipe ,  Pakoda ,  Pan Fried Potato Hash with fresh Fenugreek leaves ,  Pan Fried Potato Hash with Indian Spices ,  Pan Sauteed Okra with Cumin ,  Paneer Corn Curry ,  Parsi Poro Recipe - Pan Omelet ,  Potato Raita -Yogurt Salad Recipe ,  Potatoes crusted with Fennel, Mustard and Nigella ,  Punjabi Kadhi ,  Punjabi Kidney Bean Curry - Rajmah ,  Recipe - Sprouted Moong Dal ,  Recipe - Steamed Cauliflower ,  Recipe for Chapati or Roti or Pulka ,  Recipe for Plain Parantha ,  Rice Lentil Medley - India's popular Kedgeree ,  Sambhar or Lentil Vegetable Stew - South Indian ,  Shammi Kebab Recipe ,  Sheek (Skewer) Kebab Recipe ,  Shrimp Curry in Coconut Milk ,  South Indian potatoes with Mustard Seeds ,  Spiced Tomato Dish - Tamatar Bartha Recipe ,  Spicy Shrimp Curry ,  Spicy Sweet and Sour Tamarind Coconut Shrimp ,  Spinach and Paneer - Palak Paneer Punjabi Style ,  Spinach Raita - Yogurt Salad Recipe ,  Spinach with Scallions India's North West Frontier ,  Spring Greens Bengali Style - Recipe ,  Spring Vegetable Soup - Recipe ,  Steamed Carrot and Beans Recipe ,  Steamed Carrots and Peas Lightly Spiced ,  Steamed Zucchini Recipe - Indian Style ,  Stir Fry Indian Cabbage Vegetable Recipe ,  Stir Fry Mustard Greens and Spinach Indian Style ,  Stir Fry Spinach Indian Style ,  Sweet and Sour Gujarati Tuvar Dal ,  Sweet and Sour Hubbard or Acorn Squash ,  Tandoori Salmon Recipe ,  Vegetable Lentil Medley - Recipe ,  Vegetables Gujarati Style or Shak ,  Vegetarian Kebab (4 Spinach and Green Pea Patties) ,  Vegetarian Tikka Makhani - Butter Chicken ,  Vermicelli Dessert called Payasam or Kheer ,  Whole Brown Lentill - Masoor Dal Biryani ,  Yogurt with Bananas Raita - Yogurt Salad Recipe . Ajika Meals ,  Ajika Regal Rice Recipe. ,  Almond, Cardamom, Saffron Hot Beverage or Smoothie ,  Chicken Biryani -Most popular rice dish from India ,  Chicken Stir Fry Recipe ,  Chicken Tandoori Recipe (Tandoori Murgh) ,  Chickpea, Chana or Chola Garbanzo Curry ,  CousCous Indian Style - Upma ,  Easy Chicken Korma (Curry) Recipe ,  Easy Lamb or Mutton Korma Recipe ,  Garnish Seasoning for Grilled Meats, Pizza & Corn ,  Garnish Seasoning for Pizza,Corn & Grilled Meats ,  Kheer, Payasam Recipe - Indian Rice Pudding ,  Lamb Biryani -Most popular rice dish from India ,  Mixed Fruit with Cardamom and Saffron ,  Mughlai Chicken - Recipe of the Mughal Emperors ,  Poha Chivda - Rice Crispy Savory Party Mix ,  Poha Instant Rice Pilaf - Bombay Style ,  Potato Carrots Coconut Curry ,  Seasoning for Roasted Corn, Pizza & Grilled Meats ,  Semolina Custard - Sooji Ka Halwa ,  Shrimp Seasoned with Coconut Spice Blend ,  Shrimp Tandoori Recipe ,  Sweet and Sour Indian Curry ,  Sweet and Tangy Fresh Tomato Chutney recipe ,  Vegetable Korma Recipe ,  Vegetables Seasoned with Coconut Spice Blend ,  Veggie Biryani -Most popular rice dish from India ,  Yogurt Indian dessert - Srikhand or Shrikhand .

Please click here to subscribe to our Food Newsletter called Culinary Journeys
Back to Recipe Main Page

©2002-2008  IndianFoods Company, Inc. All rights reserved. The Indian Foods Company logo and mark are trademarks of IndianFoodsCompany, Inc.
www.ethnicfoodsco.com , Middle Eastern Grocery, Persian Grocery, Greek Grocery, Thai Grocery, Thai Groceries online, Chinese Grocery, Chinese Groceries online

Indian Cooking made easy, - Indian Cuisine, - Recipes by Course , - Regional Recipes of India,