Flavorful, aromatic and succulent - mushroom and green peas combination. A great side dish for lunch or dinner
Frozen Green Peas: 200 gm
Button Mushroom (sliced): 1 packet
Ginger (for paste): 2 inch
Garlic (for paste): 10 cloves
Medium Red Onion (finely chopped): 2
Tomato (grated): 3
Cumin seeds: 1 tsp
Sugar: ½ tsp
Fresh Milk Cream: 2 tbsp
Green chili (chopped): 2
Green Cardamon: 4 cloves
Star anise: 1
Cinnamon Stick: 1 inch
Turmeric Powder: ¼ tsp
Red Chili Powder: 1 ½ tsp
Coriander Powder: 1 tsp
Garam Masala Powder (see learn): 2 tsp
Vegetable Oil (for frying): 2 tbsp
Coriander Leaves for garnish
Salt to taste
1) Heat oil in a sauce pan, add cumin seeds and fry for a minute.
2) Add the opened cardamom pods once the sizzle of the cumin seeds subsides followed by star anise and cinnamon stick. Stir for a minute.
3) Add chopped onion and fry till golden brown (2-3 min).
4) Add ginger and garlic paste. Add chopped green chilies. Fry for 1 min. Add grated tomato and sugar, and stir till oil separates.
5) Add turmeric, red chili powder and coriander powder. Fry till oil separates for 1 ½ min.
6) Add sliced mushroom and salt.
7) Cover and cook till mushroom releases water (2-3 min).
8) Add frozen peas, stir, cover and cook for another 2 min.
9) Add cream and stir. Cover and cook for a minute. Add garam masala. Stir and keep for a min.
10) Add chopped coriander leaves, stir and remove from heat.
Do not overcook the mushroom. It will lose its succulence and shrink in size
Fry the tomato well. Otherwise it will give sour taste. Add Sugar to balance the acidity.
Substitute grated tomato with tomato sauce or tomato paste.
Garnish with fresh cream and serve hot with bread, roti or rice for lunch or dinner.