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.