Creamy Mushroom Matar Curry with Cardamom

For Mushroom Matar Curry //

• 1 cup green peas(matar)
• 1 cup button mushrooms, sliced
• 2 tbsp olive oil
• 1/2 cup onion paste
• 2 tsp ginger-garlic paste
• 1/2 cup tomato puree
• 1 tsp red chili powder
• 2 tbsp shredded cottage cheese
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/4 tsp garam masala powder
• 1/4 tsp cardamom powder
• salt as per taste
• 1 cup milk
• 1 tsp sugar (optional)
• 2 tbsp kasuri methi (dried fenugreek leaves)

Making Mushroom Matar Curry //

1. Heat oil in a pan. And add cumin seeds. When they start to splutter, add onion paste.
2. Let the onion paste cook for 5 minutes, and add ginger-garlic paste.
3. Let them cook for 2 more minutes, and add tomato puree along with red chili powder, turmeric powder, garam masala powder, kasturi methi and salt. Mix well, and sauté for 5 minutes on medium high heat.
4. Now add milk, and shredded cheese, cardamom powder, and sugar to the sauce, and mix well.
5. Cover the lid and let the sauce cook for 7-8 minutes on medium heat.
6. Now add sliced mushroom and matar, and cook on high heat for 5 minutes.
7. Remove from heat. Your delicious Mushroom Matar Curry is ready to be served. Mushroom Matar Curry can make perfect side dish for any rice or bread of your choice. Enjoy!