Ingredients
- Button mushrooms: 200g, sliced
- Green peas (matar): 1 cup (fresh or frozen)
- Tomatoes: 3 medium, pureed
- Onion: 1 large, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chili: 1, finely chopped (optional)
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Fresh cream or cashew paste: 1 tbsp (optional for creaminess)
- Fresh coriander leaves: 2 tbsp, chopped
- Oil or ghee: 4 tsp
- Water: 1 to 1½ cups (adjust for consistency)
- Salt: to taste
Preparation
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add finely chopped onion and sauté until golden brown.
Stir in ginger-garlic paste and green chili (if using). Sauté until aromatic.
Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
Mix in green peas and cook for 2-3 minutes.
Add sliced mushrooms and cook for another 3-4 minutes until they soften and absorb the spices.
Pour in water, bring to a boil, and simmer for 5-7 minutes.
Stir in garam masala and crushed kasuri methi. If using fresh cream or cashew paste, add it now for a creamy texture.
Garnish with fresh coriander leaves and serve hot.
Servings: Serves 3
Notes
- Serve with roti, naan, or steamed rice for a wholesome meal.
- You can enhance the flavor by adding a small cinnamon stick or bay leaf during the tempering step.
- Adjust the consistency of the curry by adding more or less water as desired.
- For a spicier version, add more chili powder or a pinch of garam masala.
