Mushroom Peas Masala

Making somebody like a veggie that they are not fond of  is easy, just cook it in a tasty manner. :). S used to strictly avoid eating mushroom/spinach/adai/beans/ before our wedding.I had to persuade him the first time to try all of these at least once and later decide for himself if he wanted a second serving or not. And good for me, he likes all of these veggies now. :)

I clearly remember the first time I made this dish, way back in 2009,one month into my wedding. Nice spicy mushroom masala served with ghee toasted bread for breakfast. It was so yummy, we ended up packing the same for lunch. Since then , this dish has been a hit at my home. :). One small change in 2012 - we stopped using ghee for toasting bread, you know why!  ;)

Mushroom Peas Masala

Ingredients

Serves - 4
Spice Level - Quite Spicy
Prep Time - 20 Min
Cook time - 20 Min

Mushroom - 200 gms, cleaned and chopped well
Frozen peas - 1/2 cup.
Onion - 1 Large, chopped well
Tomato - 2 and half large ones, chopped
Ginger-garlic paste - 1 Tbspn
Turmeric powder - 1/2 Tsp
Chilli/Curry/Masala Powder - 2 Tbspn
Salt - as per taste.
Oil - 2 Tbspn
Jeera - 1 tbspn
Hing - a pinch

Method

Boil a cup of water, simmer flame and add the frozen peas to it. Let the peas get cooked for about 5 minutes.Switch off flame once peas is cooked. Drain the water and keep the peas aside  If using fresh peas, cook it as you would usually do.

Heat oil in a kadai. Add hing. Add jeera, and let it roast, giving a nice aroma.Add onions, ginger garlic paste and saute well until the onions are cooked well. Add tomatoes, half the quantity of salt needed, turmeric powder, and saute well. Cover the kadai with a lid for few minutes. Let the tomato get mashed well, it should let out the juice and be soft. At this stage add the masala powder and saute for a minute. Wait for the raw smell of the masala to vanish. Add the chopped mushrooms now, and wrap well with the masala. Add 1/2 cup water. Simmer the flame and close the lid. Wait for the mushrooms to get cooked. This would take about 15 minutes. Mid-way, when the mushrooms are half done, add in the cooked peas and combine well. Stir once, add remaining salt and cook in open flame. Wait for most of the water content to evaporate and a nice thick gravy is formed.Switch off flame.

Serve as a side dish for toast, or with roti's, or with rice. Goes well with just about anything. :)


 

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