Ingredients:
Preparation time: 20 mins
Garden Fresh mushroom 250 gm
Green peas 100 gm
Onion 50 gm
garlic 30gm
ginger 15gm
Yoghurt 1 cup
Tomatoes 50gm
1/2 tablespoon cumeen & corriander powder green chilles cinamon, cloves, Bayleaf.
salt & sugar
green corriander
1 tbl/spoon oil
Garden Fresh mushroom 250 gm
Green peas 100 gm
Onion 50 gm
garlic 30gm
ginger 15gm
Yoghurt 1 cup
Tomatoes 50gm
1/2 tablespoon cumeen & corriander powder green chilles cinamon, cloves, Bayleaf.
salt & sugar
green corriander
1 tbl/spoon oil
Preparation:
- Heat oil in the pan. Add cinamon, cloves & bayleafs & reove when it turn golden brown. Add cumin seeds stir & then add chopped onions. after 30 seconds add green chillies,garlic & ginger stir till the mixture turns golden brown. add garahm masala with 1/4 tea spoon sugar. add tomatoes & turmeric cook till tomatoes are done . add green peas with 2 cups of water for 10 miutes. add mushrooms & cook for 5 minutes . add beaten curd just 2 minutes before you get the dish away from the flame. add chopped corriander, serve hot with rice or roties.