Mushroom Matar Masala

Mushrooms are supposedly the only fruit or vegetable with natural vitamin D. Researchs suggest that mushrooms or substances in mushrooms actually aid the immune system.

Since I learnt all this, Mushroom has been an integral part of my cooking. Mushrooms complement almost any everyday meal. They are easy to sauté and add savory flavor, texture, appetite appeal and nutrients to just about anything. I like it in my omlettes, salad, soups and the most favorite being the spicy Mushroom Matar Masala.

Ingredients:

Mushroom - 200gms

Green Peas - 1 cup (frozen or fresh)

Onions - 1 medium sized

Tomatoes - 1 medium sized (you can also use tomato paste)

Ginger garlic paste - 1 1/2 tbsp

1 tbsp - Chilli powder or less depending on your spice level

1 tbsp - Coriander powder

1 tsp - Turmeric

1 tsp - Garam masala powder

1/2 cup - Cashewnut paste

Oil for cooking

Salt To Taste

Cilatro for garnishing

Method:

- Clean, wash and cut the mushrooms into medium pieces. and chop onions finely.Saute the mushroom slices till they turn light brown in a greased pan and keep aside.

- Heat oil in pan. Saute onions till golden brown. Add ginger garlic paste and cook for 1/2 a minute.

- Add tomatoes and cook till oil leaves the sides.

- Add chilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. (I have also tried adding 1 tbsp chicken masala and it sure does taste great)

- Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan and bring it to boil. Add water as per the required consistency.

- Now add the green peas and mushrooms and cook till the peas are fully cooked. I usually add the peas first, in case they are frozen and then the mushrooms.

- Garnish with cilantro and serve the mushroom matar masala with rice or rotis.

Tip: You can also add 3 tbsp yoghurt to make the gravy more rich and thick.