Serves: 2–3 people

Ingredients:

  • Mushrooms – 200–250 gm, washed and cut into halves or quarters
  • Green peas – ½ cup
  • Onion – 1 medium, finely chopped
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Kitchen King masala – 1 tsp
  • Salt – to taste
  • Red chilli powder – to taste
  • Refined oil – 2 tbsp
  • Fresh coriander – 2 tbsp, finely chopped

Method:

  1. Wash the mushrooms thoroughly and cut them into halves or quarters depending on their size.
  2. Wash the green peas and keep aside.
  3. Heat oil in a pan over medium flame.
  4. Add chopped onion, ginger paste, and garlic paste. Sauté until golden brown.
  5. Add salt, red chilli powder, and Kitchen King masala. Cook for 1 minute.
  6. Add 2 tbsp water and mix well to form a light gravy.
  7. Add mushrooms and green peas. Mix well and cook until the peas turn soft and tender.
  8. If excess water remains, cook on high flame for 1–2 minutes until the mixture becomes dry.
  9. Switch off the flame and garnish with fresh coriander.
  10. Serve hot with roti, naan, paratha, or steamed rice.

Serving Suggestions:

  • Serve hot with butter naan, tandoori roti, or jeera rice.
  • Pair with dal, salad, or curd for a complete meal.
  • Best enjoyed fresh and warm for maximum flavour and texture.

Tips:

  • Do not overcook the mushrooms, as they may release excess water.
  • Fresh peas give the best flavour, but frozen peas can also be used.
  • Adjust the spice level according to your taste preference.
  • Cook on high flame at the end for a dry restaurant-style finish.

Leave a Comment