Ingredients
| • | Green peas,soaked | 1 cup |
| • | Mushroom,halved and blanched | 400 gram |
| • | Onion | 1 medium |
| • | Oil | 2 tablespoons |
| • | Cinnamon | 2 inch piece |
| • | Green cardamoms | 3 |
| • | Tomato | 1 medium |
| • | Cumin seeds | 1 teaspoon |
| • | Spring onion,chopped | 1/4 cup |
| • | Green chilli | 2 |
| • | Ginger paste | 1 teaspoon |
| • | Garlic paste | 2 teaspoon |
| • | Tomato puree | 1/4 cup |
| • | Turmeric powder | 1/2 teaspoon |
| • | Coriander powder | 2 teaspoons |
| • | Cumin powder | 1 teaspoon |
| • | Salt | to taste |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Cashewnut paste | 1/4 cup |
| • | Fresh coriander leaves,chopped | 1/4 cup |
| • | Kasoori methi ,crushed | 1 1/2 teaspoons |
| • | Garam masala powder | 1 1/2 teaspoons |
| • | Spring onion green,chopped | 2-3 stalk |
Method
Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.
Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.
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