by Tarla Dalal
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Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.
- Heat 2 tsp of oil in a pan, add the onions and sauté till they turn golden brown. Keep aside.
- Combine the tomatoes, charmagaz, green chillies, red chillies, ginger and garlic with ½ cup of water and simmer on a low flame for 10 to 15 minutes.
- Cool, add the browned onions and blend in a mixture to a smooth paste.
- Heat the remaining 2 tsp of oil in a pan and sauté this paste for 15 to 20 minutes or till the oil begins to separate from the gravy. Keep aside.
- Heat the butter in a pan, add the mushrooms and peas and sauté till the mushrooms and peas are almost done.
- Add the prepared gravy, tomato ketchup, chilli powder, Punjabi garam masala, coriander, cream, salt and ½ cup water and mix well.
- Simmer for 2 to 3 minutes while stirring continuously.
- Serve hot.
Nutrient values (Abbrv) per serving
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