A MUST TRY FOR MUSHROOM LOVERS!!

KHUMB MATTAR BAHAAR
Mushrooms                                     150gm
Shelled green peas                          100gm
Clarified butter                                30gm
Chopped onions                              50gms
Ginger garlic paste                          20gm
Turmeric                                         a pinch
Red chili powder                             a pinch
Coriander powder                           2gm
Tomatoes puree                              20ml
Cashew nuts                                   8pcs
Yogurt                                            50gms
Cardamom green                             2nos
Cinnamon                                        ½ inch
Clove                                               1no
Green chili                                        1no
Dry fenugreek leaves                         a pinch
Salt                                                  to taste
GARNISH: Tomato juliennes
Preparation:
Shell peas. Quarter mushrooms. Boil mushrooms and green peas, keep aside. Boil mushrooms in water for 5minutes. Drain and make a smooth paste. Heat clarified butter, crackle whole spices. Sauté onions till golden, add ginger – garlic paste, sauté for 30 second. Add in powdered spices. Stir for 10 seconds. Now add in tomato puree and salt, stir for 3minutes. When fat separates, add in cashew nut paste and beaten yogurt. Stir until oil separates. Add 75ml water, mushrooms, and green peas. Bring to boil and simmer for 5 to 7 minutes. Adjust salt and finish by adding in fenugreek leaves.
Serve hot garnished with tomato juliennes.

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