Dry Mushroom Curry with Peas

Dry Mushroom Curry with Peas
[Serves 4]

Adapted from the wonderful  Veg Recipes of India website

Marinate for 15 minutes:
Mushrooms – 1 pound,  thickly sliced.chopped
Yogurt - 1 tablespoon
Black pepper – ¼ teaspoon
Salt – ¼ teaspoon

Other ingredients:
Oil – 3 tablespoons
Cumin seeds – 1 teaspoon
2 medium sized Onions – chopped finely
Ginger finely diced – 1 teaspoon
Garlic finely diced – 1 teaspoon
2 Tomatoes, diced
Salt – ½ teaspoon
Cayenne powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Green peas (fresh or frozen) – 1 cup

Preparation:
1) Take chopped mushrooms in a bowl. Add yogurt, salt, black pepper powder.
2) Mix well, so spices and yogurt coats each piece of mushroom. Let it marinate for 15 minutes.

3) Next, heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
4) Add chopped onions cook until the onions turn soft and golden brown.
5) Add the ginger and garlic, and cook for one minute for their rawness to go away.

6) Add chopped tomatoes and mix well.
7) Cook until the mixture gets soft but not mushy.
8) Add salt, turmeric powder, cayenne powder and coriander powder.
9) Mix well and sauté for a minute. Oil will start to ooze out from the sides.

10) Add the marinated mushrooms and the green peas.  Mix well.
11) Cook uncovered for 5 to 7 minutes.  You want the mushrooms to cook but retain a meaty texture.