Ingredients:
Button mushrooms 800 gm
Green peas, shelled 120 gm
Spring onions 120 gm
Almond paste 30 gm/2 tbs
Cooking oil 80 ml/ 1/3 cup
Garam masala 5 gm/1 tsp
Garlic, chopped 30 gm/2 tbs
Onions, sliced 120 gm/ ½ cup
Red chili powder 2.5 gm/ ½ tsp
Salt to taste
Tomato purée 240 ml/1 cup
Method:
1.Trim, wash and quarter mushrooms. Boil peas till tender, drain and keep aside. Slice spring onions. Chop the green stems of the onions finely for garnishing and keep aside. Heat oil in a saucepan and sauté chopped garlic till brown. Add sliced onions and sauté till golden brown. Add salt, chili powder, tomato purée and 240 ml/1 cup water and cook for a minute. Remove from fir and strain gravy through a soup strainer into another saucepan.
2. Put back on fire and cook till almost all the liquid has evaporated and the masala is sizzling. Add mushrooms and spring onions and cook for 5 minutes. Add the peas and simmer till mushrooms are done. Stir in the almond paste and cook till the gravy reaches a sauce-like consistency.Garnish with spring onions greens. Serve hot with roti or naan.
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