Mushroom Matar Capsicum Masala
Serving -4
INGREDIENTS
Split bengal gram - 2 tablespoons
Mushroom - 230 grams
Bell Pepper - 110 grams
Ginger - 1 teaspoon
Garlic -1 teaspoon
Salt - 1/2 teaspoon
Tomato - 250 grams
Green chili - 1 1/2 teaspoon
Oil - 3 tablespoons ( divided )
Cumin - 1 teaspoon
Onion - 80 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green Peas - 100 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 200 milliliters
Fresh cream - 40 grams
Hot water - 100 milliliters
Garam masala - 1 teaspoon
Dry fenugreek - 2 teaspoons
Coriander - 1 tablespoon
Ginger - for garnish
PREPARATION
- In a heated pan , dry roast 2 tablespoons spilt bengal gram.
- Transfer it to a grinder and grind to a fine powder. Keep aside.
- In a mixing bowl, add 230 grams mushrooms, 110 grams bell pepper, ground spilt bengal gram, 1 teaspoon ginger, 1 teaspoon garlic and 1/2 teaspoon salt.
- Mix well and marinate for 20 - 25 minutes.
- In a blender , add 250 grams tomatoes, 1 1/2 teaspoon green chili and blend it to a smooth puree. Keep aside.
- Now, heat 1 tablespoon oil in a pan, add marinated mushroom and capsicum.
- Sauté them for a while on a medium heat.
- Stir well and remove the pan from heat.
- In a another pan, add 2 tablespoons oil, 1 teaspoon cumin, stir once, then 80 grams onion and cook until translucent.
- Now, add 1 tablespoon ginger, 1 tablespoon garlic, and blended tomato puree.
- Mix well and cook it on a low heat.
- Add 100 grams peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, mix once and add 100 milliliters water.
- Cover and cook for 8 - 10 minutes.
- Open the lid and give it a mix.
- Now add sautéed mushroom and bell pepper 40 grams fresh cream and 100 milliliters hot water. Mix well.
- Add 1 teaspoon garam masala, 2 teaspoon dry fenugreek and 1 tablespoon coriander.
- Mix well all the ingredients.
- Remove the wok from heat.
- Garnish it with ginger julienne.
