Mushroom And Peas Masala

Grind the required ingredients into a smooth paste and keep aside.

Dice the onion and tomatoes into small pieces.

The mushrooms can be thinly sliced or quartered.

Heat a pan with a tablespoon of oil.

Add the fennel seeds and fry for a few seconds.

Then add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent.

Add the turmeric powder and diced tomatoes and keep sautéing until everything is blended.

Add the ground paste now and keep frying until oil oozes out from the mixture. (Note that the ground paste must completely lose its raw flavor at this point).

At this stage, add the chili powder, coriander powder, and garam masala along with the salt and keep frying everything under medium flame for 2 minutes until the spices lose their raw smell.

Another teaspoon of oil can be added to fry the spices more quickly.

Add the sliced mushrooms and peas and add enough water to cover everything, and let it simmer for 10 minutes until the mushrooms and peas are cooked. Garnish with chopped cilantro and serve with rice, chapathis, idlis, or dosas