ALMOND MUTTER MUSHROOM|MUSHROOM GRAVY WITH GREEN PEAS

MUSHROOM GRAVY WITH GREEN PEAS

A guest post from a friend/well-wisher whom I met via FB groups. I was amazed by her photography and culinary skills when she first shared her recipe images. She is Archana Karthick.

When I had asked her for a guest post, she readily accepted and said she would share it whenever she attempts cooking mushrooms. One fine day she instantly shared this recipe with me happily stating that it was her first try and it was loved by her kith and kin. Please do try for yourself and let me know how do you like the recipe.

I invite pure vegetarian recipes with mushrooms/soya chunks as guest posts for my blog on account of my 100 th post publishing. I had already extended invite to fellow bloggers,friends and family. Whoever is interested ,please write to me at kitchenkathukutty@gmail.com with ingredients,detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog

Please check below the guest recipes and a detailed write up on MUSHROOMS FOR BABIES:

• Mushroom Biriyani
• Kadai Mushroom
• Chettinad Mushroom Gravy
• Mushroom for babies
• Simple Mushroom Gravy
• Multicolour Mushroom Masala

Over to Archana Karthick

Ingredients:

• Onion-2 medium sized
• Tomatoes-1 1/2 Chopped
• Button Mushrroms-1 cup
• *Cooked Green Peas-half cup
• **Almonds-15
• Ginger -2 inches piece
• Garlic- 6 cloves
• Coconut-1 tbsp.
• Red chilli powder -1 tsp
• Coriander powder-2 tsp
• Garam masala -half tsp (optional)
• Jeera powder- half tsp
• Pepper powder -half tsp
• Turmeric -a pinch
• Salt-To taste
• Oil-To cook

To garnish:

•  Tomato-1/2
• Coriander leaves

To temper:

• Cinnamon-A small piece
• Bay leaf-Half
• Fennel seeds -1/4 tsp

*Cook green peas with a little sugar to retain its colour

**Soak almonds in hot water for 15 minutes and peel them

Procedure:

1. Heat oil in a pan and add onions chopped
2. Then add ginger, garlic , tomato, Almond one by one and sauté.
3. 
4. Add all masala powders listed above and sauté till oil separates.
5. Switch off the flame and add coconut grated coconut.
6. Let it cool for few minutes and grind them.
7. 
8. Now heat oil again a pan. Put bay leaf, cinnamon and fennel seeds.
9. Add mushrooms and sauté for 2 minutes
10. Add remaining half tomato. Don’t make tomato mushy here. Sauté for half a minute.
11. Add the ground paste. Adjust water. I added 1 cup of water.
12. 
13. Add boiled green peas and get it blended well with gravy.
14. Simmer till u arrive at desired gravy consistency.
15. Garnish with coriander leaves

Now our Mushroom -green peas in almond tomato gravy is ready to be served.It goes well with Roti, rice and dosa as well



Thanks a lot Archana Karthick for this wonderful recipe. Wish you all the very best in your new venture 🙂

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