Mushroom and Peas Curry ( Mushroom Matar )

INGREDIENTS:

White button mushrooms – 5-6
Green peas – 1 cup (frozen or fresh)
Onion Paste ( 1 medium sized onion)
3 tbsp butter/olive oil
Cashew nut paste-2 tbsp
½ tsp garam masala
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Bay leaf – 1
½ cup milk
Salt to taste
Sour cream – 2-3 tbsp
½ tsp turmeric powder (optional)
Mint leaves (for garnishing)

METHOD:

Wash all mushrooms under running water. Wipe them softly and cut into slices. Now heat a greased pan and saute the mushroom slices till they turn light brown.
Now again heat a deep pan with butter/olive oil. Add cumin seeds & bay leaf to heated oil. When they crackle, add onion, ginger, garlic paste & salt and fry on medium heat for 5-6 min.

Now add cashew paste and all spices (cumin, coriander,garam masala powder). Keep stirring otherwise cashew paste would stick to the bottom and get burnt. Cook them on medium low heat for 4-5 min.
Add green peas and fry for another 2-3 min on medium high heat. After that add sauteed mushroom slices in this mixture and mix well. Keep stirring it and slowly add milk. Reduce the heat to medium and cover the pan. Cook them for 4-5 min on medium heat. If gravy becomes thick then you can add little water to make it thinner.
Remove the pan from heat. Place mushroom peas curry in serving bowl and garnish with sour cream and mint leaves. Serve it with fried rice, roti, naan or parantha.