Gucchi badshahi

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

Rate This Recipe
3

Ingredients

  • 225 gms - mushroom, soaked overnight
  • 6 medium potatoes, peeled and halved
  • 2 large ripe Tomatoes
  • 1/4 cup - (50 gms.) shelled peas
  • 2 medium onions, finely chopped
  • 2 tsp - Cumin seeds
  • 2 tbsp - fresh ginger, grated
  • 1 green chilli, ground to a paste
  • 1 level tsp - Turmeric powder
  • 1 level tsp - chilli powder
  • 1 1/2 level tsp - salt
  • 4 Cloves garlic, ground to a paste
  • 1 tbsp - poppy seeds, ground to a fine paste
  • 2-inch long piece of Cinnamon
  • 3 cloves, crushed
  • 3 cardamoms, shelled and crushed
  • 2 Bay Leaves
  • 4 tbsp - oil
  • 3 cups - water
  • 2 tbsp - fresh Mint leaves, shredded

How to Make Gucchi badshahi

  • Wash and drain the mushroom.
  • Discard the woody stalk.
  • Heat oil, fry onions for a few minutes, add cinnamon, cloves and cardamom.
  • Stir in ground cumin-ginger paste and fry until light brown.
  • Add ground poppy seeds-garlic paste.
  • Stir frequently and fry until deep brown.
  • Add tomatoes and fry again over medium heat until the oil begins to separate.
  • Add chilli powder, turmeric powder and bay leaves. Stir well.
  • Add potatoes stirring continuously and fry for a few minutes.
  • Add mushroom and peas with water.
  • Cover and simmer until tender.
  • Serve hot garnished with shredded mint leaves.