Matar Mushroom Makhana Kaju
Ingredients
- 250 gm Shelled Peas Half boiled
- 1/2 cup Makhana
- 1/4 cup Cashew Cut 1 cashew into 4 pieces
- 1/4 cup Button mushrooms Cut 1 mushroom into two pieces
- 15-20 in no. Kismish (raisins)
- 2 Medium sized grated tomatoes
- 3 tbsp Tomato puree
- 1.5 tsp Ginger garlic paste (optional)
- 1 tsp Chopped green chili
- 4 tbsp Oil for gravy
- 5-6 tbsp Oil for shallow fry
Spices
- 2 Bay leaves
- 1 tsp Black cardamom powder
- 3 Cloves
- 1 pinch Powdered hing
- 1 tsp Red chili powder
- 1/2 tsp Garam masala
- 1/2 tsp Dry corriander powder
- 1/4 tsp Haldi (turmeric)
- 1/4 tsp Black pepper
- white salt according to taste
For Garnishing
- Coriander
- 3-4 Cashew
Instructions
- Take a deep pan for shallow fry
- Add cashews when oil gets heated. Shallow fry till they turn light pink in colour
- Take out the cashews in a plate and now shallow fry the makhana for 3 minutes and then take it out in another plate
- Take another pan for gravy
- Add oil, and then add Hing once oil gets heated
- Next add the bay leaves and cloves and wait till the cloves crackle
- Add red chili powder, ginger garlic paste and sauté them for some time
- Now add, grated tomatoes and mix well
- Add all, the spices except garam masala
- Next add, tomato puree and green chili
- Sauté well till oil starts to separate
- Add peas and mushroom
- Cover with the lid till they get soft
- After that add cashew, raisin, makhana and garam masala
- Mix well and cook on medium flame for 2-3 minutes
- The vegetable is ready to serve
- Garnish with coriander and cashew
- You can serve this vegetable with any Indian bread
