Ingredients
Button mushrooms - 200 g
Potato - 1, diced
Green pease - 1/2 cup
Capsicum - 1, sliced
Onion - 3, medium sized, sliced
Tomato - 2, diced
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Green chilli - 1
Salt - to taste
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil for frying
Method
Heat the oil in a pan and fry the onions until pink and transparent. Add the diced tomatoes and continue frying. Add the spices and keep frying until the raw smell goes. Allow it to cool.
Grind 2/3 of the onion-tomato-spices mixture into a coarse paste in the blender.
Fry all the vegetables with the 1/3 of the onion-tomato mixture, add the ground paste and keep frying.
Cook in the pressure cooker for 1 whistle.
Garnish with coriander leaves and serve hot.
Button mushrooms - 200 g
Potato - 1, diced
Green pease - 1/2 cup
Capsicum - 1, sliced
Onion - 3, medium sized, sliced
Tomato - 2, diced
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Green chilli - 1
Salt - to taste
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tspGaram Masala - 1/2 tsp
Oil for frying
Method
Heat the oil in a pan and fry the onions until pink and transparent. Add the diced tomatoes and continue frying. Add the spices and keep frying until the raw smell goes. Allow it to cool.
Grind 2/3 of the onion-tomato-spices mixture into a coarse paste in the blender.
Fry all the vegetables with the 1/3 of the onion-tomato mixture, add the ground paste and keep frying.
Cook in the pressure cooker for 1 whistle.
Garnish with coriander leaves and serve hot.
Verdict You can optionally add soaked and ground cashew paste to make the gravy thicker. It yields a gravy of taste and consistency similar to that of restaurants.
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