Mushroom curry

Ingredients :

• 1 ¼ cup sliced or 10 to 12 white button mushrooms
• ¼ cup green peas 

• ¾ cup finely chopped onions or paste
• half cup or 1 tomato paste 
• 1 tsp ginger garlic paste
• 1 to 2 sprigs curry leaves
• ¼ tsp mustard (optional)
• ½ tsp cumin
• 2 to 3 tbsps. Oil
• ¾ tsp red chili powder
• Pinch of turmeric
• 1 tsp garam masala 
• Salt to taste
• 1 tsp lemon juice optional

Instructions :

1. Chop onions. wash green peas, drain them and set aside.
   
   
   
2. Heat oil in a pan, add cumin, mustard, allow them to splutter. Add ginger garlic paste fry for 2 mins.
   
3. Add onions and fry them evenly till they brown, not burnt. While the onions fry, Add tomato and saute until the moisture dries up and the raw smell goes off. Add chili powder, garam masala, curry leaves and turmeric. Saute until the raw smell has gone, just for a minute.
   
4. Wash mushrooms under running water, do not soak them in water for long as they tend to become soft.
   
5. Add chopped mushrooms, peas and salt. fry on a medium flame till you begin to get an aroma of mushrooms. This takes 2 mins.
   
6. Cover and cook on a low flame till the mushrooms are cooked, giving a good stir in between. Do not  overcook as mushrooms tend to become soggy very fast. Add lemon juice if desired.
   
7. Serve with rice  or chapathi.