Mushroom peas masala

Name: Mushroom peas masala
Total time: 1800 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 8-10 Mushroom pieces; 1 cup Green peas; 4-5 Tomatoes; 1 tsp pav bhaji masala; 1-2 Green chilli; 1 inch Ginger; 1/2 cup Cream; 2-3 tbsp Oil; 3 tsp Green coriander leaves (finely chopped); 3/4 tsp Salt; 1 pinch Asafoetida; 1/2 tsp Cumin seeds; 1 tbsp Dry fenugreek leaves; 2 Brown cardamom; 3-4 cloves; 1/2 inch Cinnamon stick; 5-6 Black pepper; 1 tsp Coriander powder; 1/4 tsp Red chilli powder; 1/4 tsp Turmeric powder

Jyoti Prakash Assudani @cook_24726422

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Happy women's day to all lovely women's out there.(of cookpad) every woman is special I would like to thank madhumita bishnu for this is beautiful recipe by which I recreated on the occasion of international women's day.wishing all women chef a very happy international women's day .so yummy and tasty recipe

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Jyoti Prakash Assudani @cook_24726422

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Ingredients

25-30 minutes

4-5 people

8-10 Mushroom pieces
1 cupGreen peas
4-5Tomatoes
1 tsppav bhaji masala
1-2Green chilli
1 inchGinger
1/2 cupCream
2-3 tbspOil
3 tspGreen coriander leaves (finely chopped)
3/4 tspSalt
1 pinchAsafoetida
1/2 tspCumin seeds
1 tbspDry fenugreek leaves
2Brown cardamom
3-4cloves
1/2 inchCinnamon stick
5-6Black pepper
1 tspCoriander powder
1/4 tspRed chilli powder
1/4 tspTurmeric powder

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Steps

25-30 minutes

1

Clean each mushroom with a cloth nicely and cut into 4-5 pieces.
Wash tomatoes and chop into big chunks. Wash green chilies and remove stalk. Peel ginger and wash thoroughly. Place all these ingredients in a mixture jar and make a fine paste.
2

Peel brown cardamom and use the seeds. Coarsely grind the whole spices. Take oil in a pan and allow it to heat. When oil is sufficiently hot add asafoetida and cumin seeds into it. After sauteing cumin seeds, add turmeric powder, coriander powder, grounded masala paste, coarsely grounded spices and dry fenugreek leaves. Stir at regular intervals and saute the masala until oil starts floating on the surface.
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Add green peas in the sauted masala, mix well, cover and cook for 2-3 minutes or until peas turn soft. Now add cream and stir constantly until curry starts simmering. When sabzi starts boiling, add mushrooms and 1/2 cup water (or add water as per your preference). Allow the sabzi to simmer. Also add salt and garam masala in the sabzi. Cover and cook for 4-5 more minutes on low flame.
6

Open the lid and mix half the quantity of green coriander into it. Take out mushroom masala sabzi in a bowl and garnish with some green coriander.
Serve steaming hot mushroom peas masala curry with chapatti, parantha, naan or rice and relish eating.
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