Mushroom Peas Masala

Name: Mushroom Peas Masala
Cuisine: American
Ingredients: 250 grams mushrooms, chopped; 1/2 cup green peas; 3 tbsp oil; 1 tsp mustard seeds; 1/4 tsp asafoetida; 1 onion, chopped; 1 sprig curry leaves; 1 tomato, chopped; to taste salt; 1/2 tsp turmeric powder; 1 tsp ghee; 1 tsp coriander leaves, chopped; For grinding:; 3/4 cup fresh grated coconut; 4-5 kashmiri red chilies, soaked for 30 minutes; 3-4 garlic cloves; 1" ginger; 1-2 green chilies; 1/4 tsp whole peppercorns; 1 tbsp coriander seeds; 1 tsp cumin seeds

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - Mushroom and green peas are a good combination and is a common dish found in most of the restaurants. In fact it is my favourite dish when visiting any restaurant. It is a great side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. I sometimes have it with dosa, appam or idiyappam. They taste just great.

Bethica Das @kitchen_flavours

Saved

Ingredients

250 grams mushrooms, chopped
1/2 cupgreen peas
3 tbspoil
1 tspmustard seeds
1/4 tspasafoetida
1onion, chopped
1 sprigcurry leaves
1tomato, chopped
to tastesalt
1/2 tspturmeric powder
1 tspghee
1 tspcoriander leaves, chopped
For grinding:
3/4 cupfresh grated coconut
4-5kashmiri red chilies, soaked for 30 minutes
3-4garlic cloves
1"ginger
1-2green chilies
1/4 tspwhole peppercorns
1 tbspcoriander seeds
1 tspcumin seeds

Saved

Steps

1

Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside.
2

Heat 1 tbsp. oil and saute the mushrooms for 2 minutes. Drain and keep aside.
3

Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown.
4

Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates.
5

Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens.
6

Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with either rice or chapati.