This is one of my favorites. It’s quick and does not demand any off-beat ingredients except for my secret ingredient – Saunf powder (Fennel powder)
Check the nutrition info below.
Button mushrooms, sliced 16-18
Green Peas 1 cup
Tomatoes, chopped 2 medium
Onion, chopped 1 medium
Ginger garlic paste 1 tbsp
Cream 1/4 cup
Dhana-jeera powder 2 tb spoon
Garam masala – 1/4 tsp (optional)
Chilli powder to taste
Black Pepper powder 1/2 tsp or to taste
Saunf powder – 1 tb spoon
Salt to taste
Few cashewnuts chopped (optional)
raisins 10-12 (optional)
oil 1 tb spoon
Make sure you wash mushrooms before slicing and add a pinch of salt and turmeric to the water while washing. Slice all mushrooms vertically. Fennel powder is the secret ingredient of this recipe. Slighty roast fennel seeds before grinding them to make powder. Roasting them lightly really bring out the aroma and the flavor. We use half of this powder to flovor the oil before you add roughly chopped onion to the oil in a pan. Saute the onion till it caramelizes and then add chopped tomatoes and ginger garlic paste. If you have fresh ginger and garlic, even better. Cook the mixture till oil starts separating. Let it cool for few minutes before grinding it to make a fine puree. You might need to add some water to bring to proper consistency.
Transfer the puree to the same pan and add all the spices, including the remaining saunf powder. Add sliced mushrooms and green peas and let them cook by keeping the lid on. Mushrooms and peas don’t take long to cook so keep an eye on it. Now turn off the heat and add fresh cream and mix it well. The creamy mushroom mutter is ready to serve! Garnish it with some chopped coriander leaves.
You can use yogurt instead of cream but make sure it’s not sour. You can also use milk instead of cream but milk but I wouldn’t recommend it.
I generated a nutrition label for it on nutritiondata.com –