Ingredients:
Morel Mushrooms – 100 gms, soaked in warm water for 1 hour
Green Peas – 500 gms
Clarified Butter – 2 tbsp
Onion Paste – 1 cup
Garlic Paste – 1 tbsp
Ginger Paste – 1 tbsp
Tomato Puree – 1 1/2 cups
Coriander Powder – 3 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 3 tsp
Yoghurt – 1 cup
Asafoetida – 1/2 tsp
Salt to taste
Method:
1. Heat the clarified butter in a kadai.
2. Add the onion, ginger-garlic pastes and sauté till light brown in colour.
3. Add the tomato puree, coriander, red chilli, cumin, garam masala powders, yoghurt and asafoetida.
4. Pour in 2 cups of water.
5. Boil till the gravy thickens.
6. Add the mushrooms and green peas and cook till very little remains and the clarified butter is seen on the surface.
7. Serve hot.
