15-20 Button Mushrooms, cleaned, pat dried and quartered ¾ cup f Green Peas 2-3 tbsp fresh Cream or ½ - ¾ cup Milk 1 cup Onion, finely chopped 3 large Tomatoes, pureed 3-4 Garlic Flakes, thinly sliced 1 inch Ginger, finely chopped 3-5 Dry Red Chillies, halved (Adjust acc to taste. Preferably Byadagi or Kashmiri Chillies) ½ tsp Garam Masala ½ tsp Kitchen King Masala (Optional) ¼ tsp Aamchur/Dry Mango Powder or ½ tbsp Lime Juice (Adjust acc to taste) 1 tsp Sugar (Optional but recommended. To help in balancing the tart taste of tomato) 1+1 tsp Jeera/Cumin Seeds 1 + ½ tbsp Oil/Ghee Salt to taste
Heat ½ tbsp of oil in a pan and add a tsp of cumin seeds to it. When cumin starts to sizzle and turn reddish in colour, add finely chopped garlic and ginger to it. Sauté on medium flame till the garlic turns light golden on the edges.
Now add finely chopped onions and halved red chillies and sauté till onion turns light golden, about 2 minutes. Switch off the flame. Once the onion mixture has cooled a bit, grind it to a smooth paste without adding any water to it.
Heat a tbsp of oil in a pan and add a tsp cumin seeds to it. Again when cumin starts to sizzle and change in colour, add ground onion paste to it and fry till the whole mixture becomes dry, about 4-5 minutes, on medium flame. Make sure that the ground onion mixture turns little brown in colour.
To this, add garam masala and kitchen king masala and fry for half a minute. Mix in quartered mushrooms and sauté for 2-3 minutes. Add tomato puree, green peas, cream/milk, dry mango powder and salt to taste and mix well. (If using just cream, add ¼ cup of water to the pan.)
Simmer the flame and let it cook covered for 10 minutes, stirring in between. Add little more water or milk if needed to get the required consistency of gravy and adjust the seasonings. Then remove the lid and let it cook for another 5 minutes for all the flavours to blend well.
Serve it hot, garnished with finely chopped coriander leaves.