Bataani Kaal Kari

Name: Bataani Kaal Kari
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 20 g/⅓ cup Coriander; 60 g/¾ cup Coconut; 250 g/1 cup Tomatoes; 20 Curry Leaves; 30 g/¼ cup Cashewnuts; 5 g/1 tsp Red Chilli powder; 10 g/2 tsp Coriander powder; Salt; 5 g/1 tsp Turmeric; 125 g/¾ cup Onions; 20 g/2 Tbs Urad dal; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; 6 g/2 tsp Cumin seeds; 150 ml/1⅔ cup Groundnut Oil; 1 g/¼ tsp Fenugreek seeds; 4 g/1 tsp Mustard seeds; 750 g/1⅔ lb Mushroom (fresh); 750 g/1⅔ lb Green Peas

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A delicious combination of peas and mushrooms in a thick, rich gravy.

Ingredients

750 g/1⅔ lb Green Peas
750 g/1⅔

Asia
India
Main course
Vegan
Gluten-free

Method

Preparation

THE PEAS: Boil and drain.

THE MUSHROOM: Slice off the earthy base of the stalk, wash and cut into quarters. Heat 50ml/3 Tbs of oil in a kadhai and saute over medium heat for 4-5 minutes.

THE LENTIL: Pick, wash in running water and pat dry.

THE REMAINING VEGETABLES: Clean, wash and chop onions. Wash and chop tomatoe