By Zuru Zuru

Serves - 3-4

Prep Time - 10 mins

Cooking Time - 20 mins

Ingredients

Lions Mane Mushroom, hand torn - 400gm

Onions, quartered - 4 pc

Tomato, quartered - 2 pc

Coriander stems - a bunch

Mustard oil - ½ cup

Cumin seeds - 1 tsp

Green cardamom - 3 pc

Dried red chilli - 2 pc

Garlic - 1 whole bulb

Peas - 1½ cup

Ginger, grated - 1 tbsp

Turmeric powder - ½ tsp

Kashmiri red chilli powder - 1 tsp

Salt - 1 ½ tsp

Coriander powder - 1 tbsp

Kitchen King masala - 1 tbsp

Garam masala - 1 tsp

Kasuri methi - 1 tbsp

Coriander leaves-a handful

Ginger juliennes-1 inch 

Green chilli -1 piece

Method

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.