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225 gms - mushroom, soaked overnight
6 medium potatoes, peeled and halved
2 large ripe
1/4 cup - (50 gms.) shelled peas
2 medium onions, finely chopped
2 tsp -
2 tbsp - fresh ginger, grated
1 green chilli, ground to a paste
1 level tsp -
1 level tsp - chilli powder
1 1/2 level tsp - salt
garlic, ground to a paste
1 tbsp - poppy seeds, ground to a fine paste
2-inch long piece of
3 cloves, crushed
3 cardamoms, shelled and crushed
4 tbsp - oil
3 cups - water
2 tbsp - fresh
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.