| Recipe Name:
Mushroom Gravy |
| |
| |
| Category:
Calcium Recipes |
|
|
| Prep Time |
Cook Time |
Serves |
| 10 mins |
40 mins |
4 |
|
| |
|
|
| |
Ingredients: |
| Mushrooms cut into quarters and blanched |
|
2 cups |
| Coriander, chopped |
|
1/2 cup |
| Jeera |
|
1/2 tsp |
| Kasuri methi leaves |
|
1/4 tsp |
| Milk |
|
1/4 cup |
| Curds |
|
1/4 cup |
| Bengal gram flour (besan) |
|
1/2 tsp |
| Garam masala |
|
1/4 tsp |
| Oil |
|
1/2 tsp |
| Salt |
|
To taste |
| For the paste |
|
|
| Onions, sliced |
|
11/4 cups |
| Cauliflower, finely chopped |
|
1/4 cup |
| Milk |
|
1 cup |
| Green chillies |
|
1 to 2 |
| Ginger, sliced 12 mm. |
|
(1/2") piece |
| Cinnamon |
|
1 stick |
| Clove |
|
1 |
| Milk |
|
1 cup |
|
|
| |
Method: |
- To prepare the paste, combine all the ingredients listed under 'paste' in a pan.
- Allow to simmer for 10 minutes till the onions are soft and almost all the liquid has evaporated.
- Allow to cool.
- Once cool, puree the mixture in a blender till you have a smooth paste. Keep this aside.
- Now in a mixing bowl combine the low fat milk, low fat curd and gram flour.
- Mix well and keep aside.
- Heat oil in a non-stick pan.
- Add jeera seeds and allow to crackle.
- Once they stop crackling, add methi leaves and the prepared paste.
- Saute for 3 minutes.
- Stir in the curd , milk and flour mixture.
- Add salt to taste and garam masala powder.
- Mix well and bring to a boil.
- Fold in the mushrooms and corriander leaves.
- Serve hot.
|
| |
|
| |
|
| |
Sign In
Sign Up
