Mushroom Green Peas Masala
200gms white button mushroom; sliced,
1/2 cup shelled green peas; boiled,
2 medium sized onions; ground to paste along with 1 tbsp cashew nuts,
1/2 tsp ginger-garlic paste,
1 large tomato; pureed,
1/2 tsp turmeric powder,
1/2 tsp ground cumin (jeera),
1 tsp ground coriander seeds (dhania),
1 tsp red chilli powder,
1 tsp Kitchen King masala/garam masala,
1 tsp Kasoori methi (dry fenugreek leaves); crushed,
Salt to taste,
Oil for roasting.
Heat oil in kadhai and add the ground onion to it. Saute on medium flame till it turns pinkish brown. Then add ginger-garlic paste and fry for 2 minutes. Then add turmeric powder and red chilli powder, fry for a minute before you add tomato puree. Cook stirring occasionally till the mixture starts leaving oil from the sides of the kadhai. Then add cumin and coriander powder, mix well. Add mushrooms and peas, stir, add water enough to prepare a thick gravy, cover and cook till mushrooms are tender. Then add Kitchen King /garam masala, salt, kasoori methi, stir, cover and cook for 2 minutes. Remove from flame and serve hot with parathas and dal fry.