Mushroom – Matar Korma (Mushroom-Peas in a creamy base)

A nice restaurant style mushroom gravy to treat vegetarian friends. Well, am sure non-vegetarian guests will enjoy it too :). This recipe is my variation of a typical korma preparation. Goes very well with naan, paratha (flaky Indian bread) or mildly flavored pilaf. 

You need:

Button mushrooms – 150 grams  (wiped clean and sliced)

Green peas – ½ cup (I use frozen organic baby sweet peas)

Onion – 2 medium size

Garlic – 6-7 cloves

Yogurt/ Curd – ¾ cup (Make sure it's not sour)

Cloves – 5-6

Green cardamom pods – 4-5 pods

Whole black pepper – ¼ tsp

Shahi jeera – ½ tsp (add cumin seeds if shahi jeers is absolutely not possible :))

Salt – ½ tsp (adjust to taste)

Coriander powder – ¾  tsp

Red chili powder – ½ tsp

Turmeric powder – ¼ tsp

Honey – 1 tsp

Light cream – 2-3 Tbsp (adjust as per taste, as one brand differs from another)

Kasuri Methi/ Dried fenugreek leaves – ½ tsp (optional, replace with 6-7 fresh fenugreek leaves)

green chili – 2-3 nos. (sliced)

Oil – 2-3 Tbsp

1. In a pressure cooker add fine paste of  onion and garlic. Now put the pressure cooker on a medium high heat. Soon the onion will start leaving water. Cook till half of the water is evaporated. 
2. Add salt, coriander powder, red chili powder and turmeric powder. Fry till the mixture becomes completely dry.
3. Add the oil now and fry well for 3-4 min.
4. Now add cloves, cardamom, black pepper and shahi jeera.
5. Fry till all the oil separates and the masala is cooked well. 
6. Add mushrooms and mix well. Cover and pressure cook till you get 2 whistles. 
7. Once the pressure releases, add yogurt, honey. Mix well and put it back on the flame. 
8. Once the masala is cooked well, add the light cream, and  kasuri methi  (rub between your palms to made a fine powder as you add in the pot) and sliced green chili. 
9. Give a quick stir and serve hot!