May 14, 2012

Mushroom Peas Curry (Instant)

Another recipe for Toshini darling who called from Germany and asked me to put down the recipe for Mushroom Peas curry using maggi bhuna masala.
Take- 100 gms button mushroom.
Peas- 1 cup
Sugar- 2 tspn
Pepper powder- 1 tspn
Maggi bhuna masala- 1 packet
1" Cinnamon,
2-3 brown cardamom (badi elaichi);
1 tspn shahi paneer masala
Milk- 1 cup
Creme- 1 tbspn
Butter 2 tbspn

  • Cut each mushroom into four pieces and microwave it covered with half cup water for 4 mins. Remove from oven, strain.
  • Microwave peas covered with half cup water, 1/2 tspn sugar and 1/2 tspn white salt for 4 mins. Remove from oven and strain.
  • Heat 1 tb spn butter in thick bottom pan, and saute mushrooms for 3-4 minutes till they dry. Add 1/2 tspn pepper and 1/2 tspn sugar and mix well. Remove from fire. Take out from pan.
  • In the same pan, heat another 1 tb spn butter and saute peas for 2-3 mins till they dry.   Add 1/2 tspn pepper and 1/2 tspn sugar and mix. Remove from fire. 
    • Heat  bhuna masala in a thick bottom pan.
    • Add cinnamon and brown cardamom and mix.
    • Add shahi paneer masala and mix.
    • Add milk, mix well and bring to boil.
    • Add creme/malai and mix well.
    • Slide the mushrooms and peas in curry, mix well and cook covered on slow flame for 8-10 mins.
    • Serve hot.

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