Ingredients

For the Masala Paste:-

• 3 cloves
• 2 Cardamom
• 1 inch Cinnamon stick
• 4 Black Pepper Corns
• 1 tsp Coriander seeds
• 3 Garlic cloves
• 1/2 inch Ginger Piece
• 1 small Onion (roughly chopped)
• 2 large Tomatoes (roughly chopped)
• 2 Green chilies (roughly chopped)
• 8-10 Cashewnuts
• 1 tbsp Coriander (roughly chopped)

Other Ingredients:-

• 3 tbsp Oil (plus 1 tsp)
• 1 tsp Cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp Garam masala
• 2 tbsp Milk Cream (or use 2-3 tbsp milk)
• 1 1/2 cup Green Peas (I used frozen)
• 2 cup Mushrooms (sliced or cut into quaters)
• 1 tsp Kasoori meethi

Instructions

• 1 Add all the ingredients mentioned under 'For the masala paste' in a grinder.
  
• 2 Grind till a fine paste.(Do not use any water here while grinding). Keep paste aside.
  
• 3 In a small skillet, saute the mushrooms in 1 tsp oil and 1/4 tsp salt to it.
  
• 4 Saute till mushrooms are cooked.
  
• 5 In another pan, add 3 tbsp oil. Add the cumin seeds. Allow them to sizzle. Fry the ground paste on low flame for about 15 minutes.
  
• 6 Add the turmeric powder, chili powder and garam masala. Fry for 2 minutes.
  
• 7 Add the milk/milk cream. Fry for 30 seconds.
  
• 8 Mix in the green peas.
  
• 9 Add 1 cup water. Cover and cook till peas are cooked. (I used frozen peas, so they cooked faster). The gravy thickens by now.
  
• 10 Next, add in the cooked mushrooms and allow the gravy to simmer for 2 minutes.
  
• 11 Crush kasoori meethi in between your palms (thats to release the aroma from the meethi leaves) and add it to the dish. Mix well and cook for further 1 minute.
  
• 12 Mutter mushroom is ready.
  
• 13 Serve hot with rotis/parathas.(See recipe notes below).
  

Recipe Notes

Click here for Laccha paratha Recipe.