Ingredients:

• 8-10 – Button Mushrooms
• 1/2 cup – Green peas
• 1/4 cup – Chopped Fenugreek leaves
• 1/4 cup – Full Cream
• 1 – Finely chopped Onion
• 1 tsp – Ginger Garlic paste
• 1/2 tsp – Garam Masala
• 1/2 cup – Tomato puree
• 4-5 – Cashewnuts
• 1 tsp – Melon seeds (magajtari)
• 1/2 tsp – Cumin seeds
• 1 tbsp – Ghee
• Salt to taste

Method:

1. Wash and trim all the mushrooms and cut them into thin slices (or small cubes) and keep aside.
2. Take cashew nuts and melon seeds in a mixture jar and add 2 tbsp of water, grind them together to make a smooth white paste.
3. Heat ghee in a deep vessel and add cumin seeds into it.
4. Once it starts crackling, add chopped onions and ginger garlic paste into it.
5. Saute until onions are soft and light brown in colour.
6. Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it.
7. Add sliced (or cubed) mushrooms and cream into it.
8. Keep stirring well to coat everything with cream.
9. Cook covered on medium flame for around 5 minutes.
10. If it looks dry add 2 tbsp of cream (or 4 tbsp milk).
11. Add all the seasonings and adjust according to your taste.
12. Cook for nearly 4-5 mins without lid.
13. Transfer it to a serving bowl and garnish with fresh cream.
14. Serve hot.
15. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi