Mutter Mushroom

Ingredients

• 1/2 kg Mushroom Chopped
• 1/2 kg peas
• 2 tablespoons Dry Coriander Seeds
• 2 Dry Red Kashmiri Chillies
• 1 small piece of Cinnamon
• 1 Green Cardamom
• 2 medium Capsicums, chopped into 1-inch pieces
• 3 medium Tomatoes, finely chopped
• 2 medium Onions, finely chopped
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Red Chili Powder
• 2 tablespoons Tomato Puree
• 3 tablespoons Cooking Oil or Ghee (clarified butter)
• 2 tablespoons Fresh Cream, optional
• 1/3 cup Water
• Salt, to taste
• Fresh Coriander Leaves, chopped, for garnishing

Method

• Dry roast coriander seeds, kashmiri red chilli, cinnamon and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder or mortar and pastel until little bit coarse texture and keep aside until required.
• If you are using frozen peas, then defrost it before cooking. Place in hot water until needed. When called for use, drain and add them in curry.
• Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
• Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
• Add chopped tomatoes and mix well.
• Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.
• Add chopped capsicum , mushrooms, peas and salt, cook for 3-5 minutes.
• Add 1/3 cup water and cook for 10 minutes.
• Mix and cook till little dry Add fresh cream.
• Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.
• Transfer prepared curry to a serving bowl, garnish with coriander leaves and serve hot.