Ingredients
White Mushrooms- 3 cups sliced
Green peas- 1 cup cooked
Onion- 1 large diced
Tomato- 2 large pureed
Ginger garlic paste- 1tsp
Turmeric powder- 1/2 tsp
Red chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2tsp
Yogurt- 1/2 cup beaten
For tempering
Oil- 2tbsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2tsp
Method
- In a pan, heat oil and do the tempering. Fry onions and ginger garlic paste for few minutes.Add mushrooms and saute till the veggies are soft.
- Add tomato puree,all the powders and salt. Cover with a lid and cook until oil separates from the onion mixture. Pour water according to desired consistency and cook for 12-15 minutes or until gravy thickens.
- When the gravy is done, add yogurt* and mix well. Cook for 5 more minutes and remove from heat.
- Serve hot with cumin rice or rotis.
*Do not cook for longer time after adding yogurt. Cream can be used instead of yogurt for a richer taste.