This is one of the tastiest vegetarian dishes that we can have with chappathi or Nan. It highlights the spicy and tangy taste of tomatoes and blends in the perfect combination of mushrooms and peas. It can be made very spicy or less spicy according to your wish.
Ingredients
Mushroom - 8
Green peas, I used fresh - 1/2 cup
Tomato - 3, large
green chilli - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 3/4 tsp
Coriander seeds powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric - 1/4 tsp
Cream - 1/4 cup
Milk - 1/2 cup
Coriander leaves, chopped - 3 tblsp
Kasoori methi - 1 tblsp
Salt - As needed
Green peas, I used fresh - 1/2 cup
Tomato - 3, large
green chilli - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 3/4 tsp
Coriander seeds powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric - 1/4 tsp
Cream - 1/4 cup
Milk - 1/2 cup
Coriander leaves, chopped - 3 tblsp
Kasoori methi - 1 tblsp
Salt - As needed
To temper
Oil - 2 tblsp
Cardamom - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cumin seeds / Jeera - 1 tsp
Oil - 2 tblsp
Cardamom - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cumin seeds / Jeera - 1 tsp
Method
Cube the tomatoes roughly and grind it to make it as a puree along with green chillies.
I recommend buying white button mushrooms. In a kadai, heat oil, temper with the items given under ‘To temper’ table.
When jeera splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it. Then add red chilli, coriander, turmeric powders, kasoori methi and salt and mix well. Fry for another 4 minutes or until oil separates.
Add green peas and little water, cook covered for 2 minutes or until almost done. Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
Add the mushrooms to the masala and 1/2 cup water. Simmer for minutes.
The mushroom should get cooked. Add garam masala at this stage and mix well.
Add cream slowly while mixing in low flame. Add another 1/2 cup water and let it cook for a minute. Add milk and more water to this and keep in low flame. Never ever put the flame in high at any point after adding cream and milk. Also you have to add gradually while you mix.
After 2-3 minutes, add coriander leaves and switch off the flame.
I recommend buying white button mushrooms. In a kadai, heat oil, temper with the items given under ‘To temper’ table.
When jeera splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it. Then add red chilli, coriander, turmeric powders, kasoori methi and salt and mix well. Fry for another 4 minutes or until oil separates.
Add green peas and little water, cook covered for 2 minutes or until almost done. Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
Add the mushrooms to the masala and 1/2 cup water. Simmer for minutes.
The mushroom should get cooked. Add garam masala at this stage and mix well.
Add cream slowly while mixing in low flame. Add another 1/2 cup water and let it cook for a minute. Add milk and more water to this and keep in low flame. Never ever put the flame in high at any point after adding cream and milk. Also you have to add gradually while you mix.
After 2-3 minutes, add coriander leaves and switch off the flame.
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