Mix Veg Butter Masala

I've often sympathized with pure vegetarians wondering how thay would manage with only veggies on their dining table and very less creativity in their dishes. But I guess it is high time I change that opinion. There is a huge scope for variety and creativity in vegetarian dishes too. Try this Veg butter masala inspired from our very common chicken butter masala.

Ingredients

MixVeg – 1/4 Kg (Carrot,Capsicum,Green Peas, French Beans)
Tomato Sauce – 1/4 cup
Kasoori Methi – 1 tablespoon
Fresh Cream   - 1 cup
Cold Milk – 1/2 cup
Cashew Paste – ½ cup
Onion  - 4 no's pureed
Tomatoes - 8 no's pureed
Garlic  – 1tablespoon paste
Ginger - 1 tablespoon paste
Red chilli powder - 1/2 teaspoon
Turmeric powder  - 1/4 teaspoon
Coriander leaves - A bunch
Orange –Red colour – ¼ teaspoon
Oil - 8 tablespoon
Garam Masala Powder – 1 teaspoon
Salt to taste

Method

Put kadai on gas, add oil and heat it well.
Add onion puree, kasuri methi and ginger-garlic paste, saute on high flame.
Let the water of onion and ginger-garlic evaporate very well. The colour should become crispy golden brown .
Switch off the gas and add salt to taste, red chilli powder, turmeric powder, garam masala.
Mix them very well , now add tomato puree and Switch on the gas to a high flame.
Fry it till you hear a sizzling sound and till each particle of tomato contracts and the oil separates from the corners of the kadai.
Switch off the gas to add the milk ingredients.
Now add orange or red colour, tomato sauce, cream, cashew paste and cold milk.
Boil the Vegetables and add them into the gravy.
On the gas on high flame, mix it and let it boil once only and turn off the gas .
To garnish add green coriander leaves.

Mushroom Greenpeas Masala

This is one of the tastiest vegetarian dishes that we can have with chappathi or Nan. It highlights the spicy and tangy taste of tomatoes and blends in the perfect combination of mushrooms and peas. It can be made very spicy or less spicy according to your wish. 

Ingredients

Mushroom - 8
Green peas, I used fresh - 1/2 cup
Tomato - 3, large
green chilli - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 3/4 tsp
Coriander seeds powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric - 1/4 tsp
Cream - 1/4 cup
Milk - 1/2 cup
Coriander leaves, chopped - 3 tblsp
Kasoori methi - 1 tblsp
Salt - As needed

To temper
Oil - 2 tblsp
Cardamom - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cumin seeds / Jeera - 1 tsp

Method

Cube the tomatoes roughly and grind it to make it as a puree along with green chillies.
I recommend buying white button mushrooms. In a kadai, heat oil, temper with the items given under ‘To temper’ table.
When jeera splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it. Then add red chilli, coriander, turmeric powders, kasoori methi and salt and mix well. Fry for another 4 minutes or until oil separates.
Add green peas and little water, cook covered for 2 minutes or until almost done. Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
Add the mushrooms to the masala and 1/2 cup water. Simmer for  minutes.
The mushroom should get cooked. Add garam masala at this stage and mix well.
Add cream slowly while mixing in low flame. Add another 1/2 cup water and let it cook for a minute. Add milk and more water to this and keep in low flame. Never ever put the flame in high at any point after adding cream and milk. Also you have to add gradually while you mix.
After 2-3 minutes, add coriander leaves and switch off the flame.