Cooking Directions

• 1.  thaw all the frozen products.
• 2.  ²cut each i-freeze mushroom into 4-5 pieces.
• 3.  ²wash tomatoes and chop into big chunks . Wash green chilies andremove stalk peel ginger and wash thoroughly place all these ingredients in a mixture jar and make a fine paste
• 4.  Peel brown cardomom and use the seeds coarsely grind the whole spices take oil in a pan and allow it to heat when oil is sufficienlty hot add asafoetida and cumin seeds into it after sauteing cumin seeds add turmeric powder coriander powder grounded masala paste coarsely grounded spices and dry fenugreek leaves stir at regular intervals and saute the masala until oil starts floating on the surface
• 5.  Add i-freeze green peas in the sauted masala mix well cover and cook for 2-3 minutes or until peas turn soft now add cream and stir constantly until curry starts simmering when sabzi starts boiling add mushroom and ½ cup water (or add water as per your preference) allow the sabzi to simmer  also add salt and garam masala  in the sabzi cover and cook for 4-5 more minutes on low flame
• 6.  Take out mushroom masala sabzi in a bowl and garinsh with loads of green coriander
• 7.  Serve steaming hot mushroom peas masala curry with chapatti , parantha ,naan or rice and relish eating with a cloth nicely