Description

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Ingredients

1. Button Mushrooms – 10
2. Peas – 1 Cup
3. Onion – 3 Large
4. Yogurt – 3/4 Cup
5. Mava or Khoya (Dried Whole Milk Solids) – 1/4 Cup
6. Red Chilli Powder – 1.5 tsp
7. Turmeric – 1/3 tsp
8. Coriander Powder – 1 tsp
9. Cumin Powder – 1/2 tsp
10. Garam Masala Powder – 1/2 tsp
11. Cashew – 10
12. Cloves – 4
13. Cinnamon – 1/2″ quill
14. Pepper – 8
15. Green Cardamom – 3
16. Black Cardamom – 1
17. Bay Leaf – 1
18. Ghee – 1 tbsp
19. Oil – 1 tbsp
20. Salt to Taste

Method

1. If you are using fresh peas, parboil them till soft. If you are using frozen peas, omit this step.
2. Peel and slice the onion.
3. Heat 1 tbsp oil.
4. Add the onion slices and 1/2 tsp salt.
5. Stir-fry till the onion is brown.
6. Set aside to cool.
7. Grind the fried onion into a smooth paste.
8. Grind the cashews with about 2 tbsp water into a smooth paste.
9. Cut the mushrooms in half.
10. Beat the yogurt to a smooth paste.
11. Crush the green and black cardamom roughly.
12. In a wok or kadai, heat the ghee.
13. Add the crushed cardamom, cloves, pepper, cinnamon, and bay leaf.
14. Stir-fry till the cloves start to pop.
15. Add the mushrooms and stir-fry for about 5 minutes.
16. Add the boiled or frozen peas and stir-fry for about 5 minutes.
17. Add the mava and stir-fry for a minute.
18. Add the onion paste, red chilli powder, coriander powder, cumin powder, and turmeric.
19. Stir-fry for 3-5 minutes.
20. Add the cashew paste and stir-fry for a couple of minutes.
21. Add the beaten yogurt and mix well.
22. Add the garam masala and mix well.
23. Add salt and water, if required. Do not add too much water as the gravy has to be thick.
24. Simmer for 3 to 5 minutes.
25. Serve hot with rotis.

Tips

• Frozen peas cook much faster than fresh peas, so you need not boil them.
• I always put then cut mushroom pieces in water till I am ready to use them; otherwise they tend to turn black.