Mushroom Mutter Masala

Mushroom Mutter Masala

2 cup(s) mushrooms diced
1 cup(s) shelled green peas
2 cup(s) water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion(s) chopped finely
1 tablespoon(s) finely chopped or ground ginger and garlic
1 cup(s) diced tomato(es)
1 teaspoon(s) each of garam masala and red chilli powders 
1 teaspoon(s) each of turmeric and coriander powders 
1 tablespoon(s) tomato puree 
2 tablespoon(s) cashewnuts made into a paste 
2 tablespoons oil 
Salt to taste 
Finely chopped coriander leaves for garnishing

·    Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.

·   Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.

·    Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.

Garnish with finely chopped coriander leaves. Serve hot with jeera rice, white rice or roti/poori

Tip:To make cashewnut paste, soak them in water for some time before grinding them.