Indian Mushroom Matar

1 ½ tablespoon oil or ghee
½ teaspoon cumin seeds
¾ to 1 cup onions finely chopped (about 2 medium)
1 green chili slit (optional)
1 teaspoon Garlic Ginger Paste
¾ cup tomatoes - deseeded & chopped or pureed
¼ tsp salt or as needed
½ to ¾ cup green peas (frozen or boiled fresh peas)
200 grams mushrooms (about 1% to 2 cups sliced, button or cremini)
¾ to 1 teaspoon garam masala (use more if desired)
⅛ teaspoon turmeric (haldi)
¾ to 1 teaspoon coriander powder
½ to ¾ teaspoon red chili powder (adjust to taste)
1 teaspoon Kasuri methi (substitute: tablespoons coriander leaves chopped finely)

1 . Wash and chop onions, green chilies and set aside. Deseed and chop tomatoes or puree them.

Rinse the mushrooms and set aside. Slice them when yo are just about to add them to the pan.
Heat oil in a pan. Add cumin and allow to splutter.
Fry onions and chili until golden.
Add ginger garlic paste and saute until the raw flavors go away.
Next put in the tomatoes with salt and fry until mushy.
Add garam masala, coriander powder, turmeric and chili powder. Saute until aromatic and thick. (To make a gravy dish with more sauce, see NOTES below)
Then add peas and mushrooms. Fry for 4 to 5 mins on a medium heat.
Cover and cook on a low flame until the mushrooms are tender but not mushy and soggy. Keep stirring in between.
As the mushrooms cook, they release moisture. When the mushrooms are tender, open the lid and mix well. Saute on a slightly high heat for a minute.
Taste and add more salt if needed. If you prefer you may add crushed kasuri methi (optional).
Garnish with coriander leaves. Serve matar mushroom with rice or chapathi or with toasted bread.

NOTES

Creamy curry - Blend the onion tomato masala to a smooth paste. Simmer it with ¾ to 1 cup water until thick. Meanwhile saute the mushrooms separately in a pan for 4 to 5 mins and then add them to the slightly thick curry along with peas. Cook until the curry becomes thick. Take care not to overcook the mushrooms. Lastly pour ¼ to ½ cup thick coconut milk or cream.
Cashew nuts - You can also add some cashew nuts or almond meal while you blend the onion tomato masala. The nuts will provide a thick and creamy texture to your curry so you may skip the coconut milk and cream in this gravy version.
Peas - I prefer to use the frozen peas. You may also use the fresh peas from the pods. If they are not tender, boil them separately in water and use in the recipe.