Mushroom, peas and potato curry

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Mushroom, peas and potato curry

  

This curry has a thick gravy and can be used with bhatura, aari pathiri, chappathy, appam etc.

Ingredients     

Mushroom (cleaned and cut into four)-300g

Green peas -1/2 cup

Potato (cut into cubes)-1 small

Onion sliced - 2 cups

Ginger paste - 1tsp.

Garlic paste - 1tsp.

Green chilies (chopped) -1 or 2

Coriander powder -2 tsp.

Pepper powder - 1/4 tsp.

Turmeric powder - 1/4 tsp.

Garam masala Powder -3/4 tsp.

Grated coconut -1/2

Cashews -8-10

Oil -2tbsp.

Salt to taste

Coriander leaves for garnishing

Method

Extract half a cup of thick milk and 2 cups of thin milk using warm water from the grated coconut (you can use a grinder to extract the milk completely from the grated coconut).

Grind the cashews to a fine paste after soaking it in water for an hour.

Heat oil in a thick bottom pan and sauté the onions to golden brown.

Add ginger garlic paste, green chilies chopped and stir for a minute.

Now add coriander powder, turmeric powder and stir again for a couple of minutes in a very low flame.

Add all the cut vegetables, stir well, add salt and the thin milk and cover and cook it.

Add the cashew paste along with the thick milk mix well stirring continuously in a low flame for 30 seconds and switch off the flame.

Add the garam masala stir well and garnish with chopped coriander leaves.

Serve with chappathy, aari pathiri , Bhatura etc.