Prepare all the ingredients. As for the mushrooms use a combination you like. Avoid portebello as it will turn the dish black. Cut or tear mushroom into 2cm slices.

$Hear 2tbsp oil and saut\u00e9 mushroom with a little salt.$

Hear 2tbsp oil and sauté mushroom with a little salt.

Remove when you have a lovely golden tinge

Hear balance oil and fry onion.add salt so it draws moisture and caramalise.

Add grated ginger & garlic and lightly crushed coriander seeds. Cook till its fragrant

Add all dry spices. Fry for a minute.

$Add a slit red chilli.remove the seeds if you like it less hot. Now add the tomato pur\u00e9e. Cook for 10 minutes. The gravy will thicken,$

Add a slit red chilli.remove the seeds if you like it less hot. Now add the tomato purée. Cook for 10 minutes. The gravy will thicken,

Now for a splash of colour- add diced capsicum and frozen peas

Cook for 4 minutes. Adjust seasoning.

$This is optional. You may add 2tbsp of yoghurt, thickened cream, cream, Cr\u00e8me Fra\u00eeche or even sour cream to make this dish creamier.$

This is optional. You may add 2tbsp of yoghurt, thickened cream, cream, Crème Fraîche or even sour cream to make this dish creamier.

$Return the saut\u00e9ed mushrooms.Cook for a further 3 Minutes and its ready$

Return the sautéed mushrooms.Cook for a further 3 Minutes and its ready

Serve it with warm basmati rice. Garnish with some coriander leaves.

How to cook indian style mushroom with peppers and peas

Cook Indian Style Mushroom With Peppers and Peas