DHINGRI MUTTER

This is my version of creamy Dhingri mutter. Its a perfect side dish with Indian breads and also pairs up well with rice.

What you need:
2 cups - Mushrooms, chopped
1 cup - Frozen green peas
1/4 cup - Onions, finely chopped
1/2 cup - Tomatoes, chopped
1 tsp - Ginger garlic paste
2 tbsp - Milk / Cream
1 tsp - Red chilli powder
1/2 tsp - Coriander powder
1/4 tsp - Garam masala
Salt as reqd
1 tbsp - Olive oil
Coriander leaves

Grind to smooth paste:
10 nos - Cashew nuts
2 tbsp - Un salted Melon seeds

How to make:
Heat oil in a pan add onions saute well add ginger and garlic paste saute well now add tomatoes cook till it softens. 

Add mushrooms, peas and sauté till the mushrooms gets  half cooked to this add the paste, chilli powder, coriander powder, garam masala, milk/cream, salt and half cup water.

Bring everything to boil and cook in low flame until it  thickens. 

Serve with Indian breads and a plate of salad.