Name: Mushroom peas in spicy tangy tomato gravy recipe by Pallavi Nayyar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Mushrooms 2 cup boiled in salty water and sliced; Green peas 2 cup; Onion 1 sliced; Ginger 1 inch; Garlic 8 pods; Tomatoes 4 big chopped; Green chilli 1; Kashmiri red chilli 2; Cloves 4; Green cardamom 2; Jeera 1 teaspoon; cashews 10; Salt to taste; Turmeric powder 1/2 teaspoon; Garam masala 1/2 teaspoon; Coriander leaves for garnishing; Ghee 2 tablespoons

ABOUT Mushroom peas in spicy tangy tomato gravy RECIPE

It is very healthy and tasty dish which gives a high amount of protein to your body. Mushroom also helps in weight lose.

Ingredients Serving: 4

Mushrooms 2 cup boiled in salty water and sliced
Green peas 2 cup
Onion 1 sliced
Ginger 1 inch
Garlic 8 pods
Tomatoes 4 big chopped
Green chilli 1
Kashmiri red chilli 2
Cloves 4
Green cardamom 2
Jeera 1 teaspoon
cashews 10
Salt to taste
Turmeric powder 1/2 teaspoon
Garam masala 1/2 teaspoon
Coriander leaves for garnishing
Ghee 2 tablespoons

Instructions

First put sliced onion, ginger, garlic, Kashmiri red chillies, green chilli, Tomatoes, jeera, cloves, cardamom and 10 cashews to a pressure cooker with 2 tablespoons of water. And cook till one whistle.
Remove masala from cooker and set aside for cooling. And remove the cloves and cardamom.
When masala becomes cool put it into a mixture and make a fine paste.
Now add ghee in a pressure cooker, and add this paste. Cook it till masala leaves the ghee.
Add salt, turmeric powder. Cook it for 2 minutes.
Now add mushrooms and fry for 5 minutes in masala.
Now add green peas and mix well. Add 1 and 1/2 cup water. Close the lid.
Pressure cook for 2 whistles.
Open the cooker and add garam masala. Garnish with coriander leaves.
Serve with chapati or rice.

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