Mushroom-mutter dry veg

500 gm button mushroom

250 gm mutter (boiled)
3 onions
4-5 tomatoes
8-10 cashewnuts
Ginger-garlic
Whole Jeera – 1 tsp
Corriander pdr – 1 tsp
Red chilli pdr – 1 tbsp
Jeera pdr – 1 tsp
Garam masala pdr – 1 tsp
Salt, turmeric
Kasoori methi – 1 tbsp
Corriander leaves

For masala paste

Roughly chop onions, tomatoes and ginger-garlic. Heat oil in kadai and add the ginger-garlic, followed by onions and cashew nuts. When onions are brown add tomatoes, some salt and cook. Let it cool, then make paste of it and keep aside.

Heat oil in kadai and add jeera. When it splutters add, turmeric, dhania pdr, red chilly pdr, jeera pdr and garam masala pdr and saute. Now add the masala paste and let it cook for some time. Now add the mushroom and salt and cook for sometime, then add the boiled mutter and saute. Add water if needed. When cooked add kasoori methi and coriander leaves. 
Serve with roti.