Balti Mushroom with Vegetables

Serving Size: 4 persons

Ingredients:

Baby Carrots - 8-10, halved longitudnally

Fresh or Frozen peas - 1/2 cup

Cauliflower - 10 medium florets

Potato - 2 medium, thick round slices

Mushrooms - either 12-14 whole white mushrooms or 8 halved portabella mushrooms

Onion - 1medium (about 100 g), sliced

Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji seeds - 1 tsp

Light Cream - 1/2 cup

Salt - To taste

White Oil - as indicated

Mix the following into a Masala paste:

Tomato Puree - 2 tbsp

Ginger - 1 tsp, grated/paste

Garlic - 1 tsp, grated/paste

Cilantro - 2 tbsp, chopped

Coriander Powder - 1 tsp

Chilli Powder - 1/2 tsp, may be varied according to taste

Lemon juice - 2 tbsp

Preparation:

1. If using fresh peas, parboil and keep aside. [Parboil means t o cook partially by boiling for a brief period].

Cooking procedure:

1. Heat 4 tbsp oil in a kadhai.

2. Fry cauliflowers, potatoes, and carrots together till golden brown and keep aside.

3. Heat 3 tbsp oil in the kadhai and heat. To it add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splutter.

4. Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

5. Add the fried vegetables along with peas and mushrooms. Mix well and cook on medium heat for 2-3 minutes

6. Add masala paste to the vegetables and mix. Fry for 2 minutes.

7. Cook until the vegetables are done. If required, add little water from time to time. Keep heat at medium-low settings. This is a dry curry so do not add too much water.

8. Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat

9. Garnish with cilantro just before serving.

Serving Suggestions: