Name: Mushroom Matar Masala (without onion, garlic) recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Mushroom - 14- 15 pieces; Green peas - 1/2 cup; Tomato - 2-3; Green chilly - 1-2; Ginger - 1 inch piece; cream - 1/2 cup; Oil - 2-3 tbsp; Green coriander - 2-3 tbsp (finely chopped); Salt - 3/4 tsp (as per taste); Asafoetida - 1 pinch; Cumin seeds - 1/2 tsp; Dry fenugreek leaves - 1 tbsp; Brown cardamom - 1; Clove - 2; Cinnamon stick - 1/2 inch piece; Black pepper - 5-6; Coriander powder - 1 tsp; Red chilly powder - 1/4 tsp; Turmeric Powder - 1/4 Tsp

Ingredients Serving: 3

Mushroom - 14- 15 pieces
Green peas - 1/2 cup
Tomato - 2-3
Green chilly - 1-2
Ginger - 1 inch piece
cream - 1/2 cup
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Salt - 3/4 tsp (as per taste)
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Dry fenugreek leaves - 1 tbsp
Brown cardamom - 1
Clove - 2
Cinnamon stick - 1/2 inch piece
Black pepper - 5-6
Coriander powder - 1 tsp
Red chilly powder - 1/4 tsp
Turmeric Powder - 1/4 Tsp

Instructions

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.
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.
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.
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 it.

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