Mushroom and Peas Curry (Mushroom Mutter Masala)

A different and tasty side dish when you are bored with the usual dhals, paneer and channa masala. The flavor combination of the mushrooms with the ground masalas blends well and we love with puris, chapathis, and rice.

Ingredients:

Dry roast under low flame and grind into a fine powder:
1. Fennel seeds, 1/2 teaspoon.
2. Clove, 1.
3. Cardamom, 2 pods.
4. Cinnamon, 1 small stick.
5. Coriander seeds, 1/2 teaspoon.
6. Dried red chilies, 2-3, depending upon heat preference.


Other Ingredients:
1. Onion, medium size, 3, cut into large pieces.
2. Tomatoes, 2 medium side, cut into small pieces.
3. Garlic, 3 cloves.
4. Ginger, a small piece, cut into small pieces.
5. Mushrooms, washed and sliced thinly, 1-1/2 cups.
6. Fresh peas, 1 cup.
7. Salt, as per taste.
8. Chopped cilantro for garnishing.
9. Cashews, 1 tablespoon.

Preparation:
Heat a pan with a tablespoon of oil. Now add the chopped onions and saute  for a few minutes until tender.  Then add the chopped tomatoes, garlic, and ginger and keep sauteing until everything is well blended.  Let it cool and grind the mixture into a smooth paste along with cashews. Meanwhile in the same pan, add one more tablespoon of oil and add the sliced mushrooms and saute for around minutes until the mushrooms are cooked. Then add the peas, ground powder, ground paste, along with some salt and 1 cup of water. Let it simmer for 5-7 minutes and turn off the stove. Garnish with chopped cilantro and serve hot with rice and chapathis.