Mushroom Matar Masala with Malvan Zest.

Few days back I cooked spicy and creamy Mushroom Matar, Today is another version..this time I didn't use cream and made it more spicier with Malvan Spice zest made from scratch. Try this if you want to enjoy intensely spiced aromatic Matar+Mushroom curry.

Ingredients :-

• 300g button mushrooms (12-15) - cut each mushroom in 4 pieces.
• 1 Cup frozen green peas.
• 2 medium size onions - one cut length wise and one another chop finely. (Total yield -little over 2 cup)
• 4 medium tomatoes - cut in one inch cubes.
• 4-5 garlic cloves - finely crushed.
• 1 inch piece of ginger - finely crushed.
• 2 Tb.spoon oil.
• 1 Cup - fresh cilantro finely chopped.
• 1 T.spoon - brown sugar or jaggery.
• 1 T.spoon - red chili powder.
  

Malvani Spice Blend

Malvani Masala Blend :-

• star anise - half piece
• 1/4 T.spoon shahijeera
• 2-3 pieces of Dagad phool.
• 3-4 Nagkeshar
• 1 Tb.spoon corriander seeds
• 1/2 T.spoon whole black pepper.
• 1 T.spoon fennel seeds
• 1 inch long Bay leaf
• 2 Green cardamom
• 1 inch long cinnamon stick.
• 5-6 cloves.

Gently roast all above spices on medium heat for two minutes and ground to fine powder.

Cooking Method :-

1. Heat 2 tbsp oil in heavy gauge pot. Add onions and saute till they turn soft and translucent - about 3-4 minutes.
2. Add crushed ginger and garlic - saute with onions for one minute.
3. Add ground Malvani masala blend and saute for one minute.
4. Add diced tomatoes -Saute for 30 seconds. Add 1/4 cup water. Stir and Mix well with onions and simmer on medium heat for 3-4 minutes without lid on top.
   
5. Add mushrooms , red chili powder, jaggery and salt - Let it cook for 2-3 minutes on medium heat with covered lid.
   
6. Stir in one cup green peas. Combine all well and cook for 3-4 minutes. Mushroom increases liquid in curry so if necessary cook little more on high heat till you get desired thick gravy.
7. Lastly garnish with fresh chopped cilantro and enjoy this spicy mushroom matar curry with Roti / poori and rice.