Recipes from an Indian kitchen with a focus on Andhra cuisine
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Wednesday, August 10, 2016
2 tsp oil
½ tsp cumin
¾ cup finely chopped onions
1 green chili slit (optional)
1 tsp ginger garlic paste
¾ cup tomatoes, deseeded or pureed
Salt as needed
½ cup peas
1 ¼ cup mushrooms
Turmeric a pinch
¾ tsp garam masala
¾ tsp red chili powder
Fry cumin in hot oil until they splutter just for a min.
Fry onions and chili until golden.
Add ginger garlic paste and saute until the raw flavors go away.
Fry tomatoes with salt until mushy.
Add garam masala and chili powder. Saute for 1 min.
Add peas and mushrooms along with a dash of turmeric. Fry for 2 to 3 mins on a medium heat.
Cover and cook on a low flame until done. Stir in between if needed.
Garnish with coriander leaves. Serve mushroom curry with chapathi.
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curries for chapathi
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