Matar Mushroom Curry
|Mushroom||8 Ounce, washed and sliced (1 packet)|
|Frozen green peas/Fresh green peas||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Poppy seeds||2 Tablespoon|
|Cashew nuts||2 Tablespoon|
|Red chilli powder||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Coriander powder||1 Tablespoon|
|Cilantro||1 Tablespoon (For garnish)|
Put green chillies, ginger, poppy seeds, cashew nuts, cloves and cardamom to a blender and make a fine powder. Add little water and grind it to a smooth paste and keep aside.
Heat oil in a pan, add onions and fry till golden brown. Add garlic and saute for a few seconds.
Add the ground paste along with chilli powder, coriander powder and turmeric powder.
Mix well and saute on a medium heat for 2-3 minutes.
Add 1/2 a cup of water, yoghurt and salt to taste. Mix well.
Add Mushroom and peas and bring it to a boil. Cover and cook on a low heat till the mushroom is cooked.
Finally add garam masala powder and mix it well. Cook for another 2 minutes.
Serve hot garnished with chopped cilantro.