Spicy Peas-Mushroom Curry

(Mushrooms cooked with tangy tomatoes, peas and exotic spices) 

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Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

1 box Mushroom (approx 4-5 cups), quartered
½ cup Green Peas, fresh/frozen
1 large Onion, sliced thinly
2 large Tomatoes, finely chopped
2-3 Green Chillies, finely chopped
½ inch Ginger, finely chopped or ½ tsp Ginger Paste
1 tbsp Garlic, finely chopped or ½ tsp Garlic Paste
1-2 tbsp Tomato Paste
1 tsp Kashmiri Chilli Powder
¼ tsp Turmeric Powder
½ tsp Black Pepper Powder
½ tsp Garam Masala
½ tsp Kitchen King Masala
½ Lime Juice/ ½ tsp Amchur Powder
1 tbsp Kasuri Methi (Optional)
1-2 tbsp Coriander Leaves
Few Curry Leaves (Optional)
1 tsp Jeera/Cumin Seeds
½ tbsp Oil
Salt to Taste

Heat oil in a pan and add cumin seeds and curry leaves to it. Add sliced onion and chopped garlic when cumin seeds start to sizzle and sauté it on medium flame till onion turns translucent.
Add chopped green chillies and ginger and sauté it for about 30 secs. Mix in quartered mushrooms and sauté on medium flame for 2-3 minutes till the mushrooms are wilted and wrinkled.
Mix in green peas, chopped tomatoes, tomato paste and salt to taste and cook for about 2 minutes on medium flame till tomatoes get pulpy and releases its juice.
Add chilli powder, turmeric powder, black pepper powder, garam masala and kitchen king masala and mix well. Cook for another 4-5 minutes till all the flavours blend well.
Add kasuri methi and juice of half a lime and mix well. Cook for another two minutes on a reduced flame.
Serve hot Spicy Mushroom Curry garnished with chopped coriander leaves with Roti/Kulcha of your choice.

Labels: Currys, Green Peas, Mushrooms, Tomato