MUSHROOM AND PEAS MASALA / MATAR MUSHROOM MASALA

Recipe Source: Sanjeev Kapoor
Ingredients

1. Mushroom- sliced- 200 gms
2. Green peas- 1 cup
3. Cinnamon – 2″ piece
4. Cardamom- 4 nos
5. Onion-chopped finely- 2 nos
6. Ginger paste-2 tsp
7. Garlic poaste- 2 tsp
8. Tomato puree- 1/2 cup
9. Kashmiri chili powder- 1 tbsp
10. Coriander powder- 1 tbsp
11. Turmeric powder-1 tsp
12. Garam masala powder- 1 tsp
13. Cashew nut paste -1/2 cup ( see notes)
14. Salt to taste
15. Water- as required

Method

• Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
• Add ginger and garlic paste and saute for a minute.
• Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
• Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
• Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
• Add chopped coriander and serve with rice or  roti.

Notes:

• To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.