By Zuru Zuru

Serves - 3-4

Prep Time - 10 mins

Cooking Time - 20 mins

Ingredients: Matar Mane Sabzil

Lions Mane Mushroom, hand torn - 400gm

1. Onions, quartered - 4 pc
2. Tomato, quartered - 2 pc
3. Coriander stems - a bunch
4. Mustard oil - ½ cup
5. Cumin seeds - 1 tsp
6. Green cardamom - 3 pc
7. Dried red chilli - 2 pc
8. Garlic - 1 whole bulb
9. Peas - 1½ cup
10. Ginger, grated - 1 tbsp
11. Turmeric powder - ½ tsp
12. Kashmiri red chilli powder - 1 tsp
13. Salt - 1 ½ tsp
14. Coriander powder - 1 tbsp
15. Kitchen King masala - 1 tbsp
16. Garam masala - 1 tsp
17. Kasuri methi - 1 tbsp
18. Coriander leaves-a handful
19. Ginger juliennes-1 inch 
20. Green chilli -1 piece

Method: Matar Sabzil

Heat oil in a pressure cooker and add the whole spices, coriander stems, whole garlic, quartered onions and tomatoes; along with grated ginger.

Next, add the chilli powder, turmeric and about 2 cups of water. Cook over medium flame for 20 minutes.

Once cooked, carefully open the pressure cooker and mash the stew so the flavours begin to homogenise. Check for the garlic's doneness and cook further until they are mushy.

Add in the green peas followed by the quartered hand-torn lion's mane mushroom and salt; stew till the mushrooms are soft and juicy and the peas are soft to the touch.

Now add in the powdered spices followed by split chillies and kasuri methi. Cook for 1-2 minutes and serve hot, garnished with ginger juliennes and fresh coriander leaves.

Enjoy with phulka or hot rice.