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Main Ingredients | Green peas , Mushrooms |
Cuisine | American |
Course | Main Course Vegetarian |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet & Sour |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 cups green peas
- 15-20 mushrooms
- Salt to taste
- 4 large potatoes ,cut into roundels
- 6 tablespoons butter
- 1 inch ginger piece, chopped
- Sugar to taste
- 2 medium onions, cut into rings
- 10 garlic cloves, finely chopped
- 2 tablespoons tomato puree
- Black pepper powder to taste
Method
- Parboil the potatoes in plenty of salted water.
- Drain and set aside.
- Blanch the green peas for three-four minutes.
- Separate the caps and stalks of mushrooms.
- Heat two tablespoons butter in a pan, add ginger and onions rings and sauté for two-three minutes.
- Add peas, sugar, salt and cook for another two minutes.
- Heat two tablespoons of butter in another pan and sauté garlic for a minute.
- Add mushroom caps and toss on a high heat for two minutes.
- Add tomato puree, salt, pepper powder and continue to cook for two-three minutes more.
- Heat the remaining butter in a third pan and sauté the parboiled potato slices along with salt for three-four minutes or until golden brown .
- In a serving plate, pile up the peas, arrange mushrooms around the pile of peas followed by the potato slices.
- Serve hot.
Nutrition Info
Calories | 1515 |
Carbohydrates | 172.2 |
Protein | 36.7 |
Fat | 75.5 |
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