Mushroom Peas Korma

Bored of the usual Mushroom gravy?? Yes, I was!!!! So, when I started to look out for an out-of-the-box recipe, I came across this one...  Try this out..... It's quite a different one with mushrooms. It goes along well with both rice and roti.... The original recipe called for coconut, but as usual I avoided it.... but the taste was still good... And also I roasted the items before grinding... which added a flavor to the gravy.... So just grab a pack of these buttons and try your hands at these.....

You will need..........

White button mushrooms - 300 gms

Green peas - 1/2 cup 

Onion - 1 (finely chopped)

Turmeric powder - 1/2 tsp

Cinnamon - 1 inch piece

Clove - 3

Cardamom - 2

Oil - 2 tsp

Roast and Grind

Onion - 1 (cut into chunks)

Tomato - 1 (roughly cut)

Ginger - 1 inch piece

Garlic - 3 pods

Coriander seeds - 1 tbsp

Red chilly - 5

Oil - 1 tsp

Get going..........

Heat a kadai with 1 tsp oil and roast the items given under 'Roast and Grind' list. Cool them and then run it in a blender to a smooth paste. Keep aside.

In the same kadai, heat 2 tsp of oil and add cinnamon, clove and cardamom. Roast them for a few seconds. Add in the onions along with turmeric powder. Cook until the onions become translucent. Add the mushrooms and peas (I used the frozen ones... if you are using fresh ones, pre-boil them). Saute them well. Let it cook in its own water that's released. Add in some salt, to help the mushrooms release water. When they are half done, throw in the ground paste with little water. Let it boil for a few minutes until everything is cooked and the gravy has reached the right consistency. Then garnish with some coriander leaves.

Enjoy it with steaming rice or roti!!!!!!!!!!!!!!!!!!