Mushroom & Green Peas Masala

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Mushroom is also known as “Dhingri” or “Khumb”. Mushrooms are low calorie food and healthy. They are a good source of B vitamins and essential minerals. They are used extensively in cooking, especially in Chinese, Korean, Japanese and European cuisines. They are also popular in Indian cooking too. Mushrooms are easy & quick to cook and pairs well with meats and vegetables.

Fresh Green Peas are nutritious and healthy. They are relatively low in calories. They are rich in health benefiting phyto-nutrients, minerals, B-complex, vitamins A, C & K, and anti-oxidants. Besides, they are also an excellent source of folic acid and phytosterols which help lower cholesterol levels in the body.

It is better to use fresh green peas in cooking when they are in season.  Green peas complement many other vegetables and meats and add that extra oomph to a variety of mouth-watering recipes.

Today’s recipe is very simple, fast and delicious. Addition of fresh green peas increases the nutritive value and also brightens up the finished preparation and makes it look attractive. Mushrooms are tasteless but it is like a sponge which absorbs flavors so it is important to balance the spices.

Enjoy this delectable Mushroom & Green Peas Masala which is so finger licking good!    
Ingredients :
250 gms. Button Mushrooms (washed & sliced/quartered)
1 cup fresh/frozen Green Peas (boiled tender)
2 med. Onions (peeled & finely diced)
2 fresh Tomatoes (blanched, peeled & pureed)
1 tsp. fresh Garlic paste
½  tsp. fresh Ginger (peeled & grated)
2 tbsps. Kasuri Methi (dried Fenugreek leaves)
½ tsp. roasted Jeera pwd.
½ tsp. Turmeric pwd.
2 tsps. Coriander pwd.
1/2 tsp. Red Chilli pwd. or to taste
½ tsp. Garam Masala pwd. or Goda Masala
¼ tsp. Sugar (optional)
A pinch of fresh Green Cardamom pwd.
1 tbsp. fresh Cream or ¼ cup Milk (optional)
2 tbsps. Vegetable Oil
Salt to taste
Water as required

Procedure :

Heat oil in a kadhai/wok/pot, on med. flame till hot.

Sauté onions till lightly brown.

Add in the garlic paste, grated ginger and sauté till rawness disappears.

Now add the tomato puree & cook for about 2-3 mins.

Then add the coriander pwd., jeera pwd., red chilli pwd., coriander pwd., & sugar. 

Cook on low heat till oil starts separating. 
Add in the sliced mushrooms and  let it cook for about 3 mins. 

Then add in the green peas.

Add a cup of water as per desired thickness of gravy and give it a good stir.

Cook for about 5 mins. or until the mushrooms and peas are cooked and tender.

Adjust salt to taste.

Sprinkle kasuri methi, cardamom pwd. & garam masala pwd.

Stir in cream or milk if you like.

Let it simmer for another 3-4 mins.

Switch off the flame & let the flavors meld for about 5-7 mins.

Garnish with fresh coriander.

Serve hot with Indian flatbreads or with your favorite rice preparation.

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