|1/2 lb Mushrooms||1 tsp Jeera||Oil|
|1 cup Peas||1-2 Green Chillies||Salt|
|1 small Onion||1 pinch Turmeric||Sugar|
|1 small Tomato||1 pinch Garam Masala|
|2 tsp Kitchen King|
|1 tsp Grated Ginger|
Chop the mushrooms into 1/2-inch pieces.
Cut the onions into long very thin strips.
Finely chop the tomatoes.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions, green chillies and grated ginger.
Add 1 tsp sugar and saute until it caramelizes.
Add the tomatoes and cool until it gets pulpy..
Add the garam masala, Kitchen King, Turmeric, Salt and stir well until the masala integrates into the pulp and the oil separates.
Add the peas and mushroom and cook covered on medium flame for 10 minutes with 2 cups of water.
Leave it open for another 3-4 mintes and cook on low flame.
Garnish with Dhania and fresh cream and serve.