Matar Mushroom

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 Ingredients

•   1 tsp Oil

  •    1 tsp Ghee

• 2 cinamon

• 1 mace

•   2 nosGreen cardamom

• 3-4 Black peppercorn

•   2 Bayleaf

•   1cup Chopped onion

• 1 tsp green chili chopped

•   1 tsp Ginger garlic paste

•   1 TSP red chili powder

•   1 TSP Turmeric powder

•   1 TSP Coriander powder

• 1 cup curd

• ½ cup tomato puree

• Salt to taste

• 2 tsp kitchen king masala

• 1 tsp garam masala

• 1 tsp kasuri methi

•   1 cup green pea

•   1 cup Mushroom button cut into wedges

•   1 tbsp Mawa

• 1/4 cup fresh cream

•   1 TSP Kasoori methi

•   Chopped coriander for garnish

Method

• Heat oil and add ghee in a handi. 

• Add the bay leaf, cinnamon, peppercorn, cardamom, peppercorn, and cook till it starts to crackle.

• Add chopped onion and chopped green chili and cook till golden brown.

• Add ginger-garlic paste dissolved in water and then add turmeric, red chili powder, coriander powder, and cook on medium heat.

• Reduce the flame and add whisked yogurt and cook continuously on slow flame.

• When the cook the curd then add tomato puree, salt, kitchen king masala, garam masala, Kasuri methi, and cook till tomato puree to separate the oil.

• Add green peas and mushroom and cook it thoroughly Add water to make thick gravy consistency.

• Add Mawa and bhuno for a while.

• Finish the dish with fresh cream, chopped coriander, Kasuri methi.

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