Recipe Notes
- Keep the onion paste, fresh tomato paste and ginger garlic paste ready by blending them separately with a little bit of oil.
- Wash thoroughly the button mushrooms and cut them into quarters.
- Heat oil in a kadhai, add all the whole spices such as cumin seeds, cardamom, cinnamon and bay leaf. Let the spices splutter.
- Now add the onion paste and let it reduce. Once the onion paste is 70 percent cooked, add ginger garlic paste.
- Once this masala starts getting brown, its time to add fresh tomato paste and let it cook.
- At this stage add the powdered spices such as coriander powder, turmeric and red chilli. Cook the masala till it starts leaving oil.
- Now add the mushrooms and green peas, let them cook. They will leech out water, allow them to soften.
- At this stage add a cup of water and let the gravy simmer. Once everything comes together, add two teaspoons of Knorr aromat masala and adjust the seasoning by adding salt.
- Finish the dish with toasted and crushed kasuri methi. Also add in a cream to add to the richness.
- Top it up with fresh coriander leaves and serve.