Ingredients

• Coconut oil or vegetable oil – 1 tablespoons
• Mustard seeds – 1 teaspoon
• Cumin seeds – ½ teaspoon
• Curry leaves – 2 sprigs
• Ginger garlic paste – 1 tablespoon
• Chopped onion – ½ cup
• Green chillies – 2 (slit lengthwise)
• Chopped tomato – 1 cup
• Turmeric powder – ½ teaspoon
• Cumin powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Chilli powder – 1 teaspoon
• Mushroom (quartered or halved) – 2½ cups
• Salt – 1½ teaspoon
• Garam masala – ¼ teaspoon
• Roasted Kasuri methi – 1 teaspoon
• Chopped coriander leaves – 2 tablespoons
• Water – ¾ cup
• Fresh or frozen green peas – ½ cup

Method

1. Heat oil in a heavy-bottomed kadhai on a medium flame.

2. Add mustard seeds and cumin seeds.

3. Sauté for 10–15 seconds till they start spluttering.

4. Add curry leaves and fry lightly for a few seconds.

5. Add ginger garlic paste and onions.

6. Sauté till the onions are translucent.

7. Add tomatoes, cumin powder, turmeric powder, chilli powder and salt.

8. Fry the masala for 1–2 minutes on medium high flame.

9. Add ¼–½ cup water while frying the masala.

10. Add green chillies.

11. Cover and cook for 5–7 minutes.

12. In a separate pan, boil green peas in water for 2–3 minutes.

13. Keep the boiled peas aside.

14. Add mushrooms.

15. Cook for 1–2 minutes till the mushrooms are firm and tender.

16. Add the remaining water and green peas.

17. Mix garam masala and salt.

18. Garnish with roasted kasuri methi and coriander leaves.

19. Serve hot!