Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 20 ml Sunflower oil
- 1 g Cumin seed / jeera, whole
- 80 g Onion, chopped
- 8 g Ginger-garlic paste
- 80 g Tomato, hybrid, raw, chopped
- 6 g Green chillies, finely chopped
- 1 g Turmeric / haldi
- 1 g Coriander seeds - whole / ground, powdered
- 2 g Dried chillies, powdered
- 140 g Peas, green, shelled, raw
- 140 g Mushroom, button, raw, washed and sliced
- 2.8 g Salt
- 1 g Garam Masala
Instructions:
For the sabzi
- Heat oil in a pan until nearly smoking. Add cumin and mustard seeds, and allow these to crackle.
- Add onions and saute until golden, about 5 minutes.
- Add ginger-garlic paste, tomatoes, green chillies, turmeric, coriander powder and red chilli powder. Mix. Saute for 5-7 minutes until the tomatoes are soft and cooked.
- Add peas, mushrooms and saute on high heat for ~2 minutes.
- Add 2 cups water and bring to a boil. Reduce flame and simmer for 5 minutes. Lightly crush a few of the peas using a potato masger.
- Add garam masala and mix. Turn off the flame.
To serve
- Transfer the sabzi to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 105 kcal | Protein: 4.6 g | Carbohydrates: 8.2 g | Fat: 5.5 g | Fiber: 4.8 g