My food blog is turning into one that has only easy to make recipes. Most of them are simple with basic ingredients, but its okay.. These are all my tested, tried and guaranteed recipes that can never go wrong. This is yet another recipe which is very easy to make 🙂 My love for mushrooms was discovered only after wedding. Exploring the hyper markets of Bangalore, I could find good quality mushrooms unlike my hometown. I started experimenting new recipes and most of them have turned out successful with the first trial. Sometimes, I would want to make a simple curry for rotis – without using onions. Ask me why – I hate to cut onions. 🙄 The tears bring me headache and burning eyes most of the times. This curry comes to my rescue when I am in no mood to cut onions. 😛
- Mushrooms diced- 200gms
- Tomatoes – 3 medium sized
- Methi leaves – 1/2 cup
- Green peas – 1/3 cup
- Mustard Seeds – 1 tsp
- Jeera – 1 tsp
- Kashmiri Red Chili Powder – 3 tsp
- Jeera Powder – 1 tsp
- Dhaniya Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- turmeric Powder – 1/2 tsp
- Oil – 5 tsp
- Salt – as required.
- Heat the oil in a pan. Add mustard seeds and jeera, let them splutter.
- Add thin sliced tomatoes. When its half done, add the methi leaves (chopped coarse)
- When the tomatoes are cooked, add diced mushrooms and green peas.
- Add all the powders along with the salt.
- Do not add additional water s mushroom and tomatoes leave as much water as required for the cooking. In case, if the green peas require additional cooking, add in little water.
- Bring the curry to boil and keep on fire until the gravy is thick.
- Serve with hot phulkas.