Recipe- Mushroom Green Peas Masala

Mushroom green peas masala is a side dish variety and can be served with Indian bread items like chapati, naan and roti.

Ingredients

To saute & grind:

1 tbsp butter/ghee
2 onions
2 tomatoes
Small piece of ginger optional
¼ cup cashews

For gravy:

250 g mushroom
1 cup green peas fresh
1 bay leaf
2 cinnamon
2 cloves
1 cardamom
½ tbsp chilli powder
1 tsp salt
2 cups water
1 tbsp fresh cream optional
1 tbsp kasturi methi
¼ tsp pepper powder

Method

* Clean fresh mushrooms properly with running water. Cut off the edges. You can use rice flour to rub on them and clean with water. Using rice flour makes the cleaning process easier.

* Chop them and keep aside.

* Cut onions & tomato roughly.

* In a pan, heat some butter, saute roughly chopped onions and tomatoes.

* Add cashews and saute until tomatoes become soft.

* Switch off, transfer to a plate, let the mixture cool down and grind into a smooth paste without adding water. Set aside our base gravy.

* Now in the same pan, heat oil, add bay leaf, cinnamon, cloves and cardamom.

* Add the ground onion tomato cashew paste and stir quickly.

* Stir continuously as the paste may stick to the pan. Saute two to three minutes, pour some water and cook the masala again.

* Put chilli powder, mix well and add fresh green peas. Cover with a lid and cook the green peas for five minutes in medium heat.

* Once when the peas are cooked soft, add the mushroom, required salt for the gravy and mix.

* You can use a cup of water, cover with a lid and cook mushroom.

* Mushroom tends to get cooked easily in a few minutes.

* Finally add fresh cream, kasturi methi, pepper powder, quick mix and switch off.

* Serve with naan, kulcha, roti, phulka. Mushroom peas curry goes well with ghee rice, jeera rice and veg pulav too.