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 Sannas, Best Zucchini Rice, Easy Red Cabbage Paruppupodi 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.