Mushroom Matar Masala

Ingredients

• Mushroom - 200 g
• Green peas - 1 cup
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Kasoori methi powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Kashmiri red chili powder - 1/2 tsp
• Onion - 2 whole
• Tomato - 3 whole
• Curd - 1/2 cup
• Cashew nuts - 2 tbsp
• Cloves - 2 whole
• Cardamom - 2 whole
• Fennel seeds - 1 tsp
• Salt to taste
• Oil - 3 tbsp
• Coriander leaves for garnish

Instructions

1. 1Bring a small pot of water to a boil, add the green peas and cook until tender, then drain and set aside.
2. 2Wash the mushrooms, trim the stalks and cut each mushroom into 4 pieces so they cook evenly.
3. 3Score and blanch the tomatoes, peel off the skins, quarter them and blend with the curd and cashew nuts into a smooth fine paste.
4. 4Make a smooth paste of the onions with the cloves, cardamom and fennel seeds using a blender or food processor; set aside.
5. 5Heat 2 tbsp of oil in a heavy pan or kadai over medium heat, spread the mushrooms in a single layer and sauté for 5 minutes so they brown slightly; keep them spaced while searing.
6. 6Add the ginger-garlic paste to the mushrooms, cook for 1 minute to remove the raw aroma, then transfer the mushrooms to a plate and keep aside.
7. 7In the same pan with the remaining oil, add the onion paste and turmeric powder and cook until the paste turns light brown and fragrant.
8. 8Pour in the tomato, curd and cashew paste and stir continuously until the oil begins to separate from the masala.
9. 9Stir in the kasoori methi powder, Kashmiri red chili powder, garam masala powder and salt, then return the boiled peas and sautéed mushrooms to the pan and mix well so everything is evenly coated.
10. 10Add 2 cups of water, bring the curry to a gentle simmer and cook until the mushrooms are well cooked and the flavors have melded together.
11. 11Remove the pan from the heat, garnish with coriander leaves and serve hot.