INGREDIENTS: FOR ONION TOMATO PASTE:
2 tsp oil, 1 onion, finely chopped, 1 tbsp ginger-garlic, crushed, 2 to mato, finely chopped
FOR CURRY: 2 tsp oil, 1 bay leaf / tej patta, 1 inch cinnamon, ½ tsp turmeric / haldi, 1 tsp cumin / jeera, 1 tsp kashmiri red chilli powder / lal mirch powder, ¾ tsp coriander powder, ¼ cup cashew paste, 1 cup water, ½ cup peas / matar, fresh / frozen, ½ tsp salt, 1 tsp kasuri methi / dry fenugreek leaves, crushed, 2 tbsp coriander leaves, finely chopped, ¼ tsp garam masala
FOR SAUTING MUSHROOM: 2 tsp oil, 10 mushroom, quartered, ½ tsp pepper, crushed, ½ tsp salt
in the same kadai heat 2 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
add in prepared onion tomato paste and cook well.
keep stirring till the onion tomato paste thickens and releases oil.
now add in ¼ cup cashew paste and mix well.
add in 1 cup water and stir well adjusting consistency as required.
further add ½ cup peas and sauted mushrooms. mix well.
cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
finally, serve matar mushroom recipe with roti, naan or kulcha.