PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 50 grams onions, 60 grams bell pepper and mix it well.
2. Then, add 270 grams mushrooms and mix it well.
3. Cook for 7 - 10 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon cumin, 3 pods cloves, 2 pods cardamom, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 3 dry red chili, 1 bay leaf and dry roast until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender and blend it into a fine powder.
7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.
8. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 270 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/2 teaspoon turmeric and stir well.
12. Then, add the blended masala, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 2 tablespoons fresh cream and mix it well.
15. Now, add the cooked veggies in it and mix it well.
16. Cook for 5 - 7 min Utes on medium heat.
17. Add 250 milliliters water and mix it well.
18. Bring it to a boil.
19. Add 1 teaspoon dry fenugreek and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with coriander.
23. Serve hot.

Mushroom Matar Malai

Servings - 2 - 3

INGREDIENTS
Mushrooms - 330 grams
Salt - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Coconut - 2 tablespoons
Fennel seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 2
Black cardamom - 1 pod
Cloves - 2 pods
Butter - 50 grams
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Onions - 200 grams
Tomato - 300 grams
Green chili - 25 grams
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Green peas - 200 grams
Fresh cream - 150 grams
Water - 100 milliliters
Dry fenugreek leaves - 1 tablespoon
Fresh cream - for garnishing