Mushroom and mutter (peas) masala curry

Ingredients:

Big Onion -1

Mushrooms -1 medium sized container

Oil

Salt as required

Mustard seeds -1/2 tsp

Curry leaves -few

Asafoetida (hing) -little

Grind to paste:

Red chillies - 5-6

Dhaniya seeds (coriander seeds) -1Tblsp

Jeera (cumin) seeds -1 tsp

Black peppercorns - 1/4 tsp

Roast above items with little oil and grind to paste with 10 cashew nuts,one big tomato, and one big onion

Method:

Peel and chop the onions finely.

Wash the mushrooms properly and cut into half.

Heat oil in a kadai, add mustard seeds,curry leaves and asafoetida (hing).

When it splutters, add onions and fry till translucent.

Put in mushrooms and peas and stir constantly.

Add ground paste with enough salt and add some water also.

Cook till the gravy becomes thick.

The mushroom peas curry is ready to be served hot with either rice or phulkas or rotis.

You can also cook the peas in advance in the microwave oven for 7 minutes and keep aside and then add it with the mushrooms and cook.