Mushroom mutter (peas) masala
It's a dark, cold winter day, and all I crave for is some spicy warm comfort food. Being a south Indian, it's no surprise that I can have rice for breakfast, lunch or dinner. If you don't prefer rice, swap it with some roti or naan and this curry will still taste good :)
What you'll need : Purée of 3 large tomatoes ( boiled in water and peeled or roasted in oven and peeled) 1 large onion blended in a food processor 1 tsp each of ginger & garlic grated 2 tbsp of biryani masala (store bought) 1 tbsp each of chilli powder and turmeric powder A pinch of sugar & salt as per taste 1 tsp lemon juice 1/4 cup cream 1 cup frozen peas 1 cup button mushroom each sliced into 4 pieces 1 onion cut into 4 parts and layers separated How to : Heat 1 tbsp oil in a non stick pan on medium heat. Add ginger & garlic paste and sauté for a minute. Add the onion blended in food processor and sauté for 2 more min until they turn slightly brown and the raw flavour goes away. Add tomato purée and let it cook for 5 minutes on medium to low flame. Add salt, chilli powder, turmeric and biryani masala to the mixture and cook for another 2 min. Add half a cup of water if the sauce looks too dry. Now stir in the peas, mushrooms, onions and cook for 5 min on medium flame with the lid closed. Adjust the taste. Add sugar and lemon juice if you wish. Finally add cream and cook for 5 more minutes. Turn of the heat and garnish with chopped coriander leaves for freshness.
