Up on post today is one of my favorite veggie curry. Very less do I experiment veggie curries. I usually make any simple curry with veggies and repeat the same stuff when it is a vegetable meal day in my house. And so it turns out boring and is always a left over. Veggies do not excite me much and so I do not make much variety with it. This time also in a mission to make my family feed with more veggies, I decided to try something new and found this recipe. As the recipe mentions, I did not use fresh mushrooms, instead I used tinned ones and replaced the frozen green peas with fresh ones.
This curry once tasted turned out to be my favorite and whenever now I find a chance to make Vegetable curry, I make this.
Over to the recipe,
Recipe adapted from here
- Oil- 2-3 tbsp
- Cumin seeds- 1/2 tsp
- Green peas (fresh or frozen)- 1/2 cup
- Mushroom-1/2 cup chopped. (I used tinned mushrooms)
- Tomato- 3
- Ginger- 1 inch piece
- Chilly- 3
- Cream- 1/2 cup
- Asafetida- a pinch
- Dry fenugreek leaves/ kasoori methi- 1 tbsp
- salt to taste
- Coriander leaves- 2-3 tbsp.
- Coriander powder- 1 tsp
- Red chilly powder- 1/4 tsp
- Turmeric powder- 1/4 tsp
- Black cardamom- 2
- cinnamon stick- 1/2 inch
- black pepper corns- 5-6
- First coarsely grind the spices.
- Puree the tomatoes along with chilly and ginger.
- Heat a deep bottomed pan, Add oil to it.
- Once the oil heats, add the cumin seeds and asafetida.
- Once the cumin seeds splutter, add turmeric powder, red chilly powder, coriander powder and tomato puree and cook till oil starts appearing.
- Add cream, coarsely ground spice, kasoori methi and salt.
- Cook for few minutes.
- Add green peas and cook again for few minutes.
- Then add mushrooms and cook till done.
- Add coriander leaves and throw chopped coriander leaves. Serve hot and enjoy with battora, Ceylon paratha, pulao etc.