Browsing through Aipi's curries with gravy, this one caught my attention. I had mushrooms and all the other stuff needed for this yummy gravy, and before I knew I was making this!
Couple of things that i did differntly was did not microwave the onions, ginger, instead just ground them raw and fried them. I did not use yogurt to the gravy as i mine was the right consistency for our family with water alone.
On the whole, it was an awesome side dish to go with rice or bread.
- 1 medium onion chopped and ground to a paste
- 2 cups tomato pulp ( got from 4 medium tomatoes)
- 10 -15 button mushrooms chopped
- 1/3 cup peas
- 1 tbsp xashews soakedwith 1 tbsp water
- 3/4 diced paneer
- 1 cup water
- 1/2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp redchilli powder
- 1/2 tsp garam masala powder
- 1/8th tsp turmeric powder
- 1 tsp kasoori methi crushed
- salt to taste
- 4 tsp oil
- cilantro to garnish
for the tadka
- 1 tsp cumin seeds
- a pinch hing
- In a deep pan, i used a small pressure cooker, add 1 tsp oil and saute the paneer till golden and set aside.
- Let the cashews soak for 20 mins and grind to a paste, set aside.
- Add 3 tsp oil in the same pan, add the cumin and hing
- Once the cumin splutters, add the ground onion paste and fry till pink.
- add the ginger garlic paste and fry for few seconds till aromatic.
- Now add the pureed tomatoes,cashew paste, turmeric, corainder, cumin and other masala powders and cook till the oil separates.
- Now add the mushrooms, peas, 1 cup of water, salt to taste and mix well.
- Let it come to a boil and simmer for 15 mins till the peas and mushrooms are cooked.
- Add the kasoori methi, paneer, mix well and turn the heat off.
- Garnish with cilantro and dig in!
Thanks Aipi for this recipe!