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Low Fat Zero Cholestrol Mushroom And Peas In Tomato Red Pepper Gravy

low fat zero cholestrol Mushroom and Peas in tomato red pepper gravy
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Low Fat Zero Cholestrol Mushroom And Peas In Tomato Red Pepper Gravy Recipe, How To Make Low Fat Zero Cholestrol Mushroom And Peas In Tomato Red Pepper Gravy Recipe

FYI - A great friday meal to go with Puris / Naan :

About Recipe

How to make low fat zero cholestrol Mushroom and Peas in tomato red pepper gravy

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
low fat zero cholestrol Mushroom and Peas in tomato red pepper gravy
Author : Vahchef
Main Ingredient : Mushroom
Servings : 0 persons
Published date : November 25, 2016


Ingredients used in low fat zero cholestrol Mushroom and Peas in tomato red pepper gravy
• A pinch of asafoetida - 1 pinch.
• 1/4 cup of onions sliced into semi circular rings - 1/4 cup.
• A bunch of corriander leaves finely chopped - 1 bunch.
• A few curry leaves ( tiny ones ) - few leaf.
• A cup of frozen peas - 1 cup.
• A packet of sliced mushrooms - 2 cup.
• The below is for the main ingredient: - .
• The above is for the gravy - .
• 1 teaspoon ginger / garlic paste - 1 teaspoons.
• 1/4 teaspoon of chana daal - 1 teaspoons.
• 2 - 4 green chillies ( depending on how spicy you like it ) - 4 numbers.
• A teaspoon cummin seeds - 1 teaspoons.
• One cup chopped onion ( pink is preferred ) - 1 cup.
• A tablespoon of soaked almonds - 1 tablespoons.
• 2 medium sized tomatoes coarsely chopped - 2 numbers.
• 1 medium sized red bell pepper coarsely chopped ( this adds a lovely color to the gravy ) - 1 numbers.
• A teaspoon of garam masala powder - 1 teaspoons.
• 1/4 teaspoon of paprika powder - 1/4 teaspoons.
• A teaspoon of corriander / cummin powder - 1 teaspoons.
• Salte to taste - use it carefully as mushroom will not like too much salt - to taste to taste.
Method:
FYI - A great friday meal to go with Puris / Naan : A quick low fat zero cholestrol Mushroom and Peas in tomato red pepper gravy: For the Gravy : 2 medium sized tomatoes coarsely chopped 1 medium sized red bell pepper coarsely chopped ( This adds a lovely color to the gravy ) a tablespoon of soaked almonds one cup chopped onion ( pink is preferred ) a teaspoon cummin seeds 2 - 4 green chillies ( depending on how spicy you like it ) 1/4 teaspoon of chana daal 1 teaspoon ginger / garlic paste Stir fry all the above in a saucepan and leave it to cool for 10 mins Grind in a mixie until a smooth paste is obtained Keep it aside For the main ingredients: a packet of sliced mushrooms A cup of frozen peas A few curry leaves ( tiny ones ) A bunch of corriander leaves finely chopped 1/4 cup of onions sliced into semi circular rings a pinch of Asafoetida a teaspoon of garam masala powder 1/4 teaspoon of turmeric powder 1/4 teaspoon of Paprika powder a teaspoon of corriander / cummin powder Salte to taste Procedure : Take a medium sized pan and warm it on the stove. Add two tablespoons olive oil ( good for health - has OMEGA 3 amp; 6 ) Add a pinch of Asafoetida and curry leaves Add 1/2 cup onions chopped into semicircular rings and fry them until it changes color. Wash the sliced mushrooms and fry them along with the onions Add a pinch of salt, just enough for the mushrooms add the frozen peas and fry for 10 minutes under medium flame, until the mushrooms become tender Add the ground gravy to this mixture Add salt to taste Add garam masala powder, cummin and corriander powder Cook for 2 minutes on a medium flame Add chopped corriander Serve with steaming Basmati rice or Naan..!!! :-) Enjoy..!! To turn this into a Mughlai dish, add a dash of cream Tips : Substitute mixed vegetables instead of Mushroom, with the same gravy, and it can go deliciously well with Puris.... FYI - The garlic used in this recipe helps in increasing the good cholestrol. Hence do not over cook the garlic





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