Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
400 gm button mushroom cleaned and cut into half each piece; 1 cup green peas (preferably fresh); 2 medium-sized onions chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 medium-sized tomato chopped; 15 pieces whole cashews; 2 green chilies; 1 tsp butter.

Spices:
  • ½ tsp whole cumin
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp sugar
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.
Steps:
  1. Make a paste of 15 whole cashews [Note: soak the cashews for 30 minutes in ½  cup warm water before making the paste. Also Use the water in the cooking]. Keep aside.
  2. Temper the oil in a pan with whole cumin.
  3. When the cumin seeds start to splutter, add the chopped onion along with ½ tsp salt and sugar. Fry until it becomes golden brown and translucent as well.
  4. Add ginger-garlic paste and fry for 2 minutes in medium heat.
  5. Add green peas followed by chopped tomatoes and green chilies. Fry until the tomatoes become soft.
  6. Add cumin powder, coriander powder, turmeric powder, chili powder, salt and sugar one by one. Stir well.
  7. Add the cashew paste and mix well.
  8. Now add the mushrooms along with ½ tsp salt and mix well. Cook it on medium heat for about 10 minutes.
  9. Add some warm water and cover it with a lid. Bring it to a boil on medium heat.
  10. Open the lid, adjust salt and sugar.
  11. Add butter, kashmiri red chili powder and garam masala powder. Give it the final stir.
  12. Turn off the heat and serve with paratha or roti/chapati.
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