Mushroom/ Methi leaves/ Capsicum sabzi

Ingredients:

Button mushrooms - 1 can

Methi leaves (fenugreek leaves) - 1 bunch

Capsicum - 1

Onion -1 big

Ginger - 1 small piece

Garlic - 3-4 flakes

Yogurt ( Curd) dahi - 2 Tblsps

Haldi powder - 1/4 tsp

Daniya powder - 1 tsp

Jeera powder - 1 tsp

Red chilly powder - 1/2 tsp

Garam masala powder - 1 tsp

Jeera - 1 1/2 tsp

Salt as required

Oil

Coriander leaves for garnishing

Method:

Open the can and remove the mushrooms and wash them nicely and cut them into halves.

Cut the methi leaves (fenugreek leaves) finely and was them nicely to get rid of the mud.

Cut the capsicum into small pieces.

Take a kadai and season with jeera add the cut onions and saute nicely.

Add the washed methi leaves and stir fry along with the onion.

Stir and cook the methi leaves for some time.

Make a semi dry paste of the ginger garlic and add and mix nicely.

Add salt ,haldi powder and all the masala powders and mix nicely.

Now add the washed mushrooms and the capsicum pieces and mix withe masalas and cook.

When they get cooked well add the 2 Tblsps of yogurt (curd) and mix nicely.

Now cook for another 5 minutes.

Garnish with coriander leaves.

The mushroom /methi leaves/capsicum is ready to be had with phulkas or parathas.

Mushroom /Muttar / Paneer sabzi

Ingredients:

Onion - 1 big

Button mushrooms - 1 can

Muttar (fresh peas) - 1/4 kg

Paneer cubes - 7-8

Dry red chillies - 5

Coriander seeds - 1 Tblsp

Jeera - 1 tsp

Pepper - 1/4 tsp

Mustards seeds - 1/2 tsp

Curry leaves - few

Hing - a pinch

Salt as required

Oil

Roast in little oil and grind to a paste:

Dry red chillies,coriander seeds, jeera, black peppercorns.

roast these items and grind along with 10 cashew nuts, 1 big tomato, grated coconut and onion.

Method:

Wash the mushrooms nicely and cut into halves.

Heat oil in a kadai and season with mustard seeds,curry leaves and hing.

Add the chopped onions and fry till translucent

Now add the ground paste and stir fry nicely.

Add salt and mix nicely.

Remove the fresh green peas from its pod and either steam cook or put in a microwave bowl with water cook .

Now put the mushrooms,paneer cubes and the cooked fresh peas in the kadai with the ground paste and cook nicely for a few minutes.

Now cook till the gravy becomes quite thick.

After the curry is cooked nicely garnish with chopped coriander leaves and remove from fire.

The Mushroom, muttar, paneer gravy is hot and ready to be had with phulkas, parathas or pooris as a side dish.

Mushroom,paneer curry

Ingredients:

Onions -2 big

Tomatoes - 2

Green chillies -3

Button mushrooms - 2 packets

Paneer - cubed ones - 1 packet

Oil

Red chilly powder - 1 tsp

Cashewnuts - 10

Jeera powder - 1 tsp

Garam masala powder -1/2 tsp

Ginger-garlic paste - 2 tsps

Fresh thick curd -1 cup

Fry in oil and grind to paste:

Sliced onions -1 cup

Chopped tomatoes - 2

Cashewnuts - 10

Method:

Cut onions,tomatoes finely and green chillies length wisw.

Wash the button mushrooms nicely.

Heat oil in a kadai, add cashewnuts, slit chillies ginger garlic paste and then onions.

Fry till golden brown and add chopped tomatoes, mushrooms.

Stir for few minutes, add ground paste and fry for another few minutes.

Add chilly powder,jeera powder, garam masala powder, salt haldi powder and mix well.

Pour whipped curds and cook till oil floats on top.

Now add the paneer cubes and mix gently and cook for another 2 minutes.

Serve hot garnished with coriander leaves.

You can have this curry with Nan or roti or chappathi.

Mushroom and mutter (peas) masala curry

Ingredients:

Big Onion -1

Mushrooms -1 medium sized container

Oil

Salt as required

Mustard seeds -1/2 tsp

Curry leaves -few

Asafoetida (hing) -little

Grind to paste:

Red chillies - 5-6

Dhaniya seeds (coriander seeds) -1Tblsp

Jeera (cumin) seeds -1 tsp

Black peppercorns - 1/4 tsp

Roast above items with little oil and grind to paste with 10 cashew nuts,one big tomato, and one big onion

Method:

Peel and chop the onions finely.

Wash the mushrooms properly and cut into half.

Heat oil in a kadai, add mustard seeds,curry leaves and asafoetida (hing).

When it splutters, add onions and fry till translucent.

Put in mushrooms and peas and stir constantly.

Add ground paste with enough salt and add some water also.

Cook till the gravy becomes thick.

The mushroom peas curry is ready to be served hot with either rice or phulkas or rotis.

You can also cook the peas in advance in the microwave oven for 7 minutes and keep aside and then add it with the mushrooms and cook.