MUSHROOM PEAS MASALA

Ingredients

1 kg Mushroom
1 cup green peas
2-3 nos Tomato , cut into big chunks or 2 tbsp tomato puree
2 nos green chili
1 inch ginger
5-7 nos cashews
3 tbsp. cocnut oil
few Coriander elavers
a pinchj Asafoetida
1 tsp cumin seeds
1 tbsp. dry fenugreek elaves
2 nos cardamom
2 nos cloves
1/2 inch cinnamon stick
6 nos black pepper
1 tbsp. coriander powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
salt as per taste

Method

Clean eash mushroom with a cloth nicely and cut into 4-5 pieces.
Soak cashews in warm water for an hour.
Place tomatoes, green chilli, ginger and cashews in a mixture jar and make a fine paste.
Coarse grind whole spices.
Take oil in  a pan, add oil and when its hot , add asafoetida powder and cumin seeds. Then add turmeric powder, coriander powder, grounded masala paste, coarsely grounded spices, and dry fenugreek leaves.
Stir at regular intervals and saute masala until oil starts floating on the surface.
Add green peas in sauted masala, mix well, cover and cook until peas turns soft.
When sabzi starts boiling add mushrooms and 1/2 cup water or ass water as per your preference. Allow sabzi to simmer, add salt.
Cover and cook until mushrooms are cooked.
Add coriander leaves and mix well.
Serve  steaming mushroom peas masala curry with chapatti, paratha, naan or rice.