Mushroom Peas Masala

I bought a box of mushrooms yesterday when I went grocery shopping. None of us are fans of mushrooms but I obviously couldn’t resist picking up a box ONLY because it looked gorgeous and sooo fresh! It was literally like the mushrooms were calling out to me saying… please pick me up from this counter and take me home…!!

But once home, I really didn’t know what to do with it. Didn’t know whether to make mushroom the main ingredient and make a curry out of it…or to hide it in a lasagne….infact didn’t even know whether to serve it for lunch or dinner. What I did know was that since no one was crazy for mushrooms, if it had to sell at home… I had to pair with the men’s favourite…..and what better than PEAS!

And that’s how I came up with this Mushroom Peas Masala….

MUSHROOM PEAS MASALA

Ingredients

  • Mushrooms, sliced – 300 grams
  • Peas – 2/3 cup
  • Onions – 2, chopped
  • Garlic – 2-3 cloves, chopped
  • Ginger – 1 inch piece, chopped
  • Green Chillies – 2
  • Tomato – 1/2 chopped
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • chilli powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam Masala – 1/2 teaspoon
  • Cream – 1/2 cup
  • Salt, to taste
  • Methi leaves – 1 tablespoon
  • Coriander leaves, for garnishing
  • Oil

Method

In a saucepan, heat oil and sputter cumin seeds.

To this add the chopped onions and stir until they soften and become translucent. Now add the ginger and garlic paste, green chillies and saute 

Then add the spices – the chili powder, turmeric, coriander and garam masala. Stir and fry for another minute or two. Add the chopped tomatoes and saute till the tomatoes get soft and mushy.

Next add the mushrooms, salt and a little water and cook till the mushrooms just begin to get tender. Then toss in the fresh peas and cook till the both the peas and mushrooms are well cooked.(Or else you could even boil the peas separately and add it after the mushrooms cook). Check for salt!

Now add the cream, methi leaves and some of the coriander leaves and cook on low flame for about 3-4 minutes so that they all incorporate well.  If you want more gravy, add more water/milk  to get the desired consistency. 

Garnish with coriander leaves and serve with any Indian flatbread or hot basmati rice.

Enjoy!!

p.s. i know the photos are really bad…sorry! It was taken in a hurry b’cos I didn’t want the food to get cold while I click snaps…and then that to be a reason for the father n son duo not to eat! But the truth is they enjoyed this Mushroom Peas masala so much that I’m now certain they would have had it even if it wasn’t piping hot!. Darn I now so wish I’d spent a few  minutes to take a better snap of this yummy gravy. Never mind…next time!!

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This entry was posted in North Indian Dishes, Side dish, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Mushroom Peas Masala

  1. biny anoop says:

    Its looks so creamy dear and the clicks have come out gr8….i am not a big mushroom fan but after seeing this i think i will get some

  2. princy says:

    snap is good..just not as great as ur other ones 🙂 i love ur foodfotos!

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