This is unquestionably one of the best accompaniments to rotis. White button mushrooms and fresh green peas are simmered gently in an onion tomato gravy. I cook mushrooms at least once in a week as they are an excellent source of B Vitamins like B1, B2, B3 and B5. Serve with fluffy rotis and don’t forget to whip up some raita. Raita balances the spicy hot curry and keeps your tummy cool. You are definitely going to end up burping in satisfaction.
Cuisine : Indian
Category : Side dish for rotis/rice
Serves : 2-3
Preparation Time : 10 min
Cooking Time : 20-25 min
- 200 g Mushrooms
- 1 cup Green peas
- 1 Onion
- 1/2 cup Tomato puree
- 2 tbsp Ginger garlic paste
- 1 Cardamom
- 1/2″ stick Cinnamon
- 1 1/2 tsp Red chilli powder
- 1 1/2 tsp Coriander powder
- 1 tsp Garam masala powder
- 1/4 tsp Turmeric powder
- 2 cups Water
- Salt as required
- 2 tbsp Oil
1. Chop the onion. Clean and cut the mushrooms.
2. Heat oil in a pan. Add cardamom and Cinnamon. Fry for 2-3 seconds. Add the chopped onion and saute with a pinch of salt.
3. Add the ginger garlic paste and saute till the raw smell goes.
4. Add the tomato puree, a pinch of salt and cook for 5 minutes.
5. Add the red chilli powder, coriander powder, garam masala powder and turmeric powder.
6. Mix well and cook till the oil separates.
7. Add two cups of water, salt and bring it to a boil.
8. Add the mushroom and green peas. Mix well.
9. Cook till they become soft. Cover and cook for 4-5 minutes for the oil to separate. Serve hot with rotis.