Tuesday, 6 May 2014

SHABNAM CURRY

CHEF BB


                                                SHABNAM CURRY


INGREDIENTS

Mushrooms cut in quarters            200 Gms
Green peas                                      100 Gms
Onions brown paste                       2 nos (large)
Tomato purees                               2 nos large
Curd, beated                                   50 ml
Ginger paste                                   1 tsp
Garlic paste                                     1 tsp
Dry coriander powder                     2 tsp
Oil                                                     3 tsp
Cashew nut paste                          20 Gms
Red chili powder                                      1 tsp
Salt                                                   to taste
Garam masala powder                            ½ tsp
Turmeric                                          ¼ tsp
Whole spice                                    5 Gms
Stock                                                          3/4th cup
Coriander fresh chopped               to garnish

MOP

Heat oil in a vessel. Mix ginger and garlic pastes in.
Add onion paste.
Add turmeric powder, red chilli powder and dry coriander powder.
Sauté well.
Add tomato puree and sauté till oil separates. Add beated curd and again cook it till leaves the curd‘s raw smell.
Add fresh mushrooms and green peas.
Mix with the masala and add salt.
Sauté well.
Add 3/4th cup stock and cook by covering with a lid.
When done, add garam masala and cashew paste.
Cook covered for 5 minutes on low heat.
Garnish with chopped coriander (cilantro) and serve hot with roti.
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