Mushroom peas butter masala

Serving for -2

Ingredients

250 gm mushroom - cut each into 2-3 pieces

1/2 cup frozen green peas

1 big onion - finely chopped 

1 big tomato - chopped into cubes

1 tsp red chili powder

1 tsp ginger garlic paste

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 fenugreek leaves

1/2 tsp cumin seeds

pinch of asafoetida

1/4 tsp turmeric powder

4 tsp whipping cream

2 tsp butter / oil

salt to taste

cilantro for garnishing

Procedure

• Heat butter / oil in a pan. Add cumin seeds and pinch of asafoetida. Add chooped onion and saute till onion becomes translucent. Add ginger garlic paste, turmeric powder and saute for few seconds.
• Add tomato cubes and saute till cubes get perfectly mashed up with onion. Add red chili powder, coriander powder, cumin powder, garam masala and salt to taste. Saute till oil separates from spices.
• Now, add mushroom pieces and mix well. Add little water and cover the pan. Cook for 3-4 minutes. Don't add too much water as mushroom looses some amount of water. Add fenugreek leaves and frozen green peas. Let it cook for 2-3 minutes. Finally add whipping cream and let gravy simmer on low heat for about 3-4 minutes. Serve hot with any Indian bread.