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Butter Garlic Mushroom Vegetable Mix

A recipe made with winter favorite recipes i.e. carrot, mushrooms, green peas, etc, and given Indian touch.

Total Time

50min

5.0

1 Ratings

Author: My Food Veda

Servings:

Ingredients

•

2 1/2 cups

Mushrooms

•

Carrots

•

1 cup

Green Peas

•

3 cloves

Garlic , chopped

•

1/4 tsp

Ground Black Pepper

•

to taste

Salt

•

3 Tbsp

Oil

•

3 Tbsp

Butter

•

Onion , sliced

•

1 in

Fresh Ginger , grated

•

Green Chili Pepper , chopped

•

Tomatoes , chopped

•

1 tsp

Ground Turmeric

•

1/2 Tbsp

Ground Coriander

•

1/2 tsp

Red Chili Powder

•

1/2 tsp

Garam Masala

•

1 Tbsp

Dried Parsley

Cooking Instructions

Heat 2 tablespoons of Oil (2 Tbsp) in a pan.

Add Butter (3 Tbsp) , keeping the heat low so it won't burn. Once completely melted, add Garlic (3 cloves) . Cook till golden brown.

Add Mushrooms (2 1/2 cups) , Salt (to taste) , and Ground Black Pepper (1/4 tsp) . Cook till water vaporizes completely and it starts separating oil. Set aside.

In the same pan, add another tablespoon of Oil (1 Tbsp) .

Add the Onion (1) and cook till golden brown. Once cooked, add Fresh Ginger (1 in) and Green Chili Pepper (1) .

Add Tomatoes (2) , Carrots (2) , and Green Peas (1 cup) along with Salt (to taste) , Ground Turmeric (1 tsp) , Ground Coriander (1/2 Tbsp) , Red Chili Powder (1/2 tsp) , and Garam Masala (1/2 tsp) . Mix well.

Add a little water just to make steam inside. Close the lid of the pan and cook on medium heat for 10 minutes.

Remove the lid and add fried mushrooms and Dried Parsley (1 Tbsp) . Mix well and again close the lid for 5 minutes on medium heat.

Serve with roti, paratha, or any of your favorite bread.

Nutrition Per Serving

CALORIES

277

FAT

21.3 g

PROTEIN

5.2 g

CARBS

19.3 g