Peas Mushroom Masala

Matar mushroom masala, mushroom and matar cooked in spicy onion tomato gravy and richen by cashew paste. Serves best with rotis, paratha or pulaos. .

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings

Ingredients

2 tbsp oil
4 cardamoms
1 stick of cinnamon (dalchini)
1 cup chopped onions
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 tbsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1/4 cup cashewnut (kaju) paste
1 1/2 cups green peas
200 gms mushrooms (khumbh) , cut into halves

For The Garnish2 tbsp chopped coriander (dhania)

 

Method

1. Heat the oil in a pan, add the cardamoms, cinnamon stick and onions and saute till onions turn golden brown in colour.
2. Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
3. Add the tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
4. Add the cashewnut paste dissolved in 1 cup of water and mix well.
5. Add 1/2 cup of water and bring it to a boil.
6. Add the green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are cooked.
7. Serve hot garnished with coriander.