Mushroom Peas Masala (No Onion, No Garlic)

After so many requests for no onion, no garlic recipes, here I have come up with a yummy side dish prepared using Mushrooms and green peas.

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Mushroom Peas Masala (No onion, No Garlic)

Yield: 4 servings

Author: Namitha Shenoy

Prep time: 15 MCook time: 30 MTotal time: 45 M

A yummy side dish prepared using Mushrooms and green peas in creamy tomato gravy.

Ingredients:

• Mushrooms - 200 gms
• Green peas (fresh or frozen) - 1 cup
• Milk - 1 cup 
• Saunf - 1 tsp 
• Cinnamon stick - 1 inch 
• Black cardamom - 1 
• Green cardamom - 2 
• Turmeric powder - ¼ tsp 
• Coriander powder - 1 tsp 
• Cumin powder - ½ tsp 
• Kashmiri chilli powder - 1 tsp 
• Garam masala powder - 1 tsp 
• Oil - 1 tbsp + ½ tbsp
• Butter - 1 tbsp + ½ tbsp
• Kasoori methi - 1 tbsp 
• Sugar - ½ tsp
• Salt to taste 
• Fresh cream - 1 tsp (for garnishing) 

For masala paste :

• Tomatoes - 3 large
• Ginger - 1 inch 
• Green chillies - 2 
• Cashewnuts - 10

Instructions:

1. Wash Mushrooms and cut into halves or quarters. Keep aside.
2. In a blender, add all ingredients under "for masala paste" and grind to smooth paste without adding water. Once done, transfer it to a bowl and keep aside. 
3. Now, heat a skillet. Add ½ tbsp oil and ½ tbsp butter. Let it melt. Add chopped mushrooms, ¼ tsp of salt and fry until they are wilted. (no moisture should be there in the mushrooms). Once done, keep aside. 
4. In the same skillet, add remaining oil and butter. Once butter melts, add Saunf, cinnamon, black and green cardamom. Fry until you get a pleasant aroma. 
5. Now add the masala paste and stir until the raw smell goes off. (flame should be medium to high) 
6. You can see oil leaving the sides and moisture is evaporated. (this process takes 15 minutes) 
7. Add the masala powders and fry until well combined. 
8. Add green peas and cook for 5 minutes. 
9. Once done, add milk gradually and mix well. Add salt to taste and sugar. Mix well. 
10. Add 1½ cups of water (here I put the water in the blender, jus and put that. I didn't want to waste the remaining masala ) and bring it to boil. 
11. Now add sautéed mushroom, give it a stir, cover and cook for 5 minutes. 
12. Open and gently mix. Now add kasoori methi by crushing between ur palms. Mix and switch off the flame. 
13. Garnish with fresh cream. Serve with rotis, phulkas, steam rice or jeera rice. 

Notes:

If you want more creamy gravy, you can strain the paste after grinding.

  You can add more green chillies if you want it spicy. 

  

You can add fresh cream and milk (½ + ½) instead of milk.

Always use ripen tomatoes. It gives nice red color to the gravy.

   

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