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Ingredient
Mushroom Peas Masala
Introduce
Chef :
Bethica DasMushroom Peas Masala
#reststyle - Mushroom and green peas are a good combination and is a common dish found in most of the restaurants. In fact it is my favourite dish when visiting any restaurant. It is a great side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. I sometimes have it with dosa, appam or idiyappam. They taste just great.
Ingredient
250 grams
mushrooms, chopped
1/2 cup
green peas
3 tbsp
oil
1 tsp
mustard seeds
1/4 tsp
asafoetida
1 sprig
curry leaves
to taste
salt
1/2 tsp
turmeric powder
1 tsp
ghee
For
grinding:
3/4 cup
fresh grated coconut
3-4
garlic cloves
1"
ginger
1-2
green chilies
1/4 tsp
whole peppercorns
1 tbsp
coriander seeds
1 tsp
cumin seeds
Cooking instructions
* Step 1
Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside.
* Step 2
Heat 1 tbsp. oil and saute the mushrooms for 2 minutes. Drain and keep aside.
* Step 3
Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown.
* Step 4
Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates.
* Step 5
Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens.
* Step 6
Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with either rice or chapati.
Note: if there is a photo you can click to enlarge it
Tag
30 Minute
mushrooms chopped
green peas
oil
mustard seeds
Asafoetida
onion, chopped
Curry leaves
tomato (chopped)
Salt
turmeric powder
Ghee
Coriander leaves, chopped
grinding:
fresh grated coconut
kashmiri red chilies, soaked for 30 minutes
garlic cloves
ginger
green chilies
whole peppercorns
coriander seeds
cumin seeds
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