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Khumb Matar Sandalli

This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mushrooms, Green peas
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Khumb Matar Sandalli

  • 250 grams Mushrooms
  • 250 grams Green peas
  • 1 inch piece Ginger
  • 7-8 cloves Garlic
  • 1 Onion
  • 2-3 medium Tomatoes
  • 7-8 Cashewnuts
  • 4 tablespoons Ghee
  • 2 Bay leaves
  • 2 Cloves
  • 1/2 teaspoon Cumin seeds
  • 2 Green cardamoms
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 1/2 teaspoon Sandalwood powder
  • 60 millilitres Fresh cream

Method

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  1. Clean and wash mushrooms thoroughly. Quarter them and parboil in two cups of water for two minutes. Drain and keep aside. Wash and parboil peas in two cups of water for two minutes. Drain and keep aside. Peel, wash and grind ginger and garlic into a paste. Peel, wash and grate onion. Wash and chop tomatoes finely. Soak cashewnuts in one cup of warm water for fifteen minutes. Drain and grind into a paste. Heat the ghee in a kadai.
  2. Add bay leaves, cloves, cumin seeds and cardamom. Sauté on low heat until it starts emitting aroma. Add grated onion and sauté over medium heat until golden in colour. Add ginger- garlic paste and sauté until it is light brown. Add cashewnut paste and sauté, stirring continuously, until the ghee separates. Add turmeric powder, red chilli powder, tomatoes and salt. Stir and sauté for five minutes. Pour water to give the desired consistency.
  3. Simmer gently for five minutes. Add mushrooms and green peas and simmer for five more minutes or until the gravy has proper consistency. Mix sandalwood powder and cream separately in a bowl. Add to the dish and mix well. Remove from heat immediately and serve. Chef’s tip: Serve with hot Indian tandoor breads or homemade chappatis.

Nutrition Info

Calories 1191
Carbohydrates 79.1
Protein 32.9
Fat 80.9
Other Fiber Fiber- 30.8gm
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