MUSHROOM KURMA

Mushroom is one of my favorite veggies - or should I say fungus - sounds so very inedible, right?? My grandma always used to say that we shouldnt eat mushrooms coz they are are something grown out of something to do with snakes!! N we really used to be very vary........today when have a mind of our own, I really laugh at those days & her thoughts - LOL!!!! Well I dont know what she would say if she knows that I am a big fan of mushrooms..hmmmmmm. Here's my recipe for mushroom kurma




Ing -
200 gms - mushrooms (I have seen just one variety in India - the white ones with a brownish-black interiors)
a handfulf - peas
4 tbspn of chopped methi leaves
50 gms - khoya
100 gms - paneer
2 medium onions and a big tomatoe, and 3/4 flakes of garlic - pureed finely
1 tspn - red chilli powder
1 tspn - garam masala powder
1 tspn - haldi / turmeric pwoder
1/4 tspn - sugar
2 tspn - corriander powder

Method -
In a kadai, heat some oil & add the puree.
Fry till the oil separates & the raw taste goes
Add all the masalas (except sugar) & fry till done.
Grate the khoya & add to the masala. Fry well.
Slice mushrooms very thinly & add to the masala along with the peas.
Add 1/2 a cup of water & place the lid and cook till the peas are done.
Now cut the paneer into small cubes or you can crumble them with your hands & add it to the kadai, at this stage also add the methi leaves.
Mix well & close the lid.
Cook till you get a desired thickness of the curry.
If you want more gravy add some water.
Lastly add the sugar & mix well

Serve with chappatis or as a side dish with rice.