Of Flavours & Tastes…
Well,today’s recipe is a rich subzi from Punjab ! By the way,why I have to put an adjective to Subzi ? Punjabi Subzis are famous worldwide for it’s rich and aromatic flavours.Most of the curries are prepared with onion and tomato purees,which in itself give the curry that special creamy rich texture..My today’s post is no exception.This is a rich aromatic curry made of peas and mushroom.Served along with roti or chapathi,it’s definitely a winner !
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1 cups peas,shelled ( mine was frozen)
200 gm mushrooms,cleaned and cut into 4 pieces each
2 black cardamoms / moti ilaichi
2 tsp coriander powder
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp punjabi garam masala
oil,salt as required
Grind to a puree
1 green chilly
Grind to a paste
1 large onion
6-8 garlic cloves
1 piece ginger
Heat oil in a kadai and splutter black cardamom and cloves.Reduce the heat and pour the onion-ginger-garlic paste.Roast till light brown and add coriander,chilly,turmeric,garam masala powders and salt.Add 1 tsp water and roast till raw smell vanish.Now add the tomato-green chilly puree and roast till dry and oil seperates.Add peas and mushrooms to this and stir fry for 5 minutes.You may add little water to prevent burning.Add 1 to 1.5 cups water to this.Since the mushrooms are tend to release water,watch and likewise you may add.Cook in moderate flame for about 10-15 minutes till the curry is thick and oil clears on top.Serve with chapathis/rice.