Name: Mushroom & peas curry recipe by sheetal kashyap at BetterButter
Prep time: 4 min
Cook time: 20 min
Total time: 24 min
Yield: 6
Ingredients: Peas- 1 cup; Mushroom -250 Gram; Tomato - 3; Ginger paste- 1 tsp; Mustard oil 4 tbsp; Turmeric powder- 1/2 tsp; Red pepper powder- 1 tsp; Coriander powder- 1 1/2 tsp; Salt to taste; Garam masala - 1/2 tsp; Cumin - 1/2 tsp; Sugar - 1 tsp; Asafoetedia a pinch; Poppy seed - 3tsp; Melon seed - 3 tsp; Almond - 8 pieces; Lemon juice - 1 tsp; Fenugreek leaves powder; Coriander leaves for garnish

Ingredients Serving: 6

Peas- 1 cup
Mushroom -250 Gram
Tomato - 3
Ginger paste- 1 tsp
Mustard oil 4 tbsp
Turmeric powder- 1/2 tsp
Red pepper powder- 1 tsp
Coriander powder- 1 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Cumin - 1/2 tsp
Sugar - 1 tsp
Asafoetedia a pinch
Poppy seed - 3tsp
Melon seed - 3 tsp
Almond - 8 pieces
Lemon juice - 1 tsp
Fenugreek leaves powder
Coriander leaves for garnish

Instructions

Grind the almond, poppy seed and melon seed makes fine paste , make tomato paste separately
Take bowl add red chilli, turmeric salt and coriander powder make the paste with help of water
Heat the oil in souce pan, add cumin and ginger paste with asafoetida saute till row aroma disappear and add spices paste stir and saute
Add tomato paste stir and saute till oil start to leave the sides of tomato masala mixture
Add peas and chopped mushroom into the pan add water as required covered the pan for ten minutes on medium flame, in case water is too much simmering without lid add seed's paste in it stir for 4 to 5 minute then Flame off Now add garam masala powder, sugar, fenugreek powder and lemon juice stir it well. garnish with coriander leave
Serve hot with roti, naan or puri

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