Mushroom Peas Masala

When mushrooms are in "season", you can always find a packet in my fridge. By season, I mean when a packet costs between Rs. 15 and Rs. 25 for 200g. During the summer months, the price shoots up to Rs. 250 a kilo and I miraculously manage to do without them. Somehow, even when my fridge is full of mushrooms, I rarely think beyond my tried and tested recipes. Soup or pasta is usually where the mushrooms land up. On rare occasions, I make breakfast or a snack using mushrooms. I do have a few Indian recipes that we both enjoy, but somehow I don't always look at a bag of mushrooms and go "Indian".

1 cup Mushrooms, diced

1/2 cup Peas, cooked

1 Onion, chopped finely
1 Tomato, chopped finely
1 tsp Ginger Paste
1 tsp Chilli Powder
1/4 tsp Turmeric Powder
1/2 tsp Coriander Powder
1 tsp Kitchen King Masala
1 tsp Oil
Salt to taste

Heat the oil in a kadhai. Add the cumin seeds. When they crackle, add the onions and fry for a couple of minutes. Add the ginger paste along with the turmeric, coriander and chilli powders. Add the Kitchen King Masala, salt and the tomato and fry for 3-4 minutes. Add the mushrooms and fry for a couple of minutes. Add the peas with about 1/4 cup of water. Cover and cook for 4-5 minutes.

This dish is ready in very short while and tastes great with chapattis. I am not so sure about rice, but you could give it a shot. With the tang of tomatoes and the sweetness of peas, I'm sending this loaded dish to this month's FIC: Red and Green.