Ingredients:

• 1 cup – button Mushrooms
• 1/4 cup – Green peas
• 2 – potatoes, medium size
• 1 – Onion
• 2 – Bay Leaves
• 2 – Cloves
• 2 – Cinnamon sticks
• 3 tsp – oil
• Salt – as per taste
• 2 tsp – Coriander leaves
• 3 – Curry leaves
• To grind:
• 1 tsp – ginger, chopped
• 1 tsp – garlic, chopped
• 1/4 tsp – Poppy Seeds
• 1/4 tsp – Cumin seeds
• 1/4 tsp – pepper Corns
• 1/2 tsp – Fennel seeds
• 2 – Green chillies
• 1 tsp – Dhania powder
• 1/4 cup – grated Coconut
• 1 – Tomato

Method:

1. Grind the ingredients (to grind), except dhania powder, with a small cup of water, into a thick paste. Keep it aside.
2. Heat oil in a heavy bottomed pan. Add bay leaves, cinnamon sticks and cloves. Stir them, until they turn brown.
3. Chop the onion finely and add the chopped onion pieces to the fried spices. Stir it continuously, until its turns translucent.
4. Cut the mushrooms and potatoes into small pieces.
5. Once the onions are translucent, add the ground paste, with dhania powder and stir them continuously, until the raw smell goes away.
6. Once the oil separates, add the mushroom pieces and green peas. Let them cook for a while.
7. Now add the potatoes pieces and add a cup of water (you can make the gravy thick or watery, according to your taste and your need). Add salt and let them cook, until the vegetables are cooked.
8. Put off the stove. Add chopped coriander and curry leaves.
9. Serve it hot, with chapattis, parottas or else with rice.
10. You can add a few cashew nuts, to give thickness to the gravy.
11. Any type of vegetables can be used to make this salna with the mushrooms.
12. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya