(Delicious Mushrooms and sweet Green Peas cooked in a creamy and spicy gravy of Onion, Tart Tomatoes and Cream or Milk)
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Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-6
¾ cup fresh/frozen Green Peas
2-3 tbsp fresh Cream or ½ - ¾ cup Milk
1 cup Onion, finely chopped
3 large Tomatoes, pureed
3-4 Garlic Flakes, thinly sliced
1 inch Ginger, finely chopped
3-5 Dry Red Chillies, halved (Adjust acc to taste. Preferably Byadagi or Kashmiri Chillies)
½ tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
¼ tsp Aamchur/Dry Mango Powder or ½ tbsp Lime Juice (Adjust acc to taste)
1 tsp Sugar (Optional but recommended. To help in balancing the tart taste of tomato)
1+1 tsp Jeera/Cumin Seeds
1 + ½ tbsp Oil/Ghee
Salt to taste
Now add finely chopped onions and halved red
chillies and sauté till onion turns light golden, about 2 minutes.
Switch off the flame. Once the onion mixture has cooled a bit, grind it
to a smooth paste without adding any water to it.
Heat a tbsp of oil
in a pan and add a tsp cumin seeds to it. Again when cumin starts to
sizzle and change in colour, add ground onion paste to it and fry till
the whole mixture becomes dry, about 4-5 minutes, on medium flame. Make
sure that the ground onion mixture turns little brown in colour.
To
this, add garam masala and kitchen king masala and fry for half a
minute. Mix in quartered mushrooms and sauté for 2-3 minutes. Add
tomato puree, green peas, cream/milk, dry mango powder and salt to
taste and mix well. (If using just cream, add ¼ cup of water to the
pan.)
Simmer the flame and let it cook covered for 10 minutes,
stirring in between. Add little more water or milk if needed to get the
required consistency of gravy and adjust the seasonings. Then remove
the lid and let it cook for another 5 minutes for all the flavours to
blend well.
Serve it hot, garnished with finely chopped coriander leaves, with any Indian flat breads or flavoured Rice and enjoy.