One of my favorites, it is the easiest sabji to make with least amount of prep work. Recently came across another soul who was as much in love with it, as myself. Jotting down the steps, for filing it in my blog bible.
Ingredients:
Mushrooms: 2-3 cups, stems included.
Peas: 1-2 cups. Frozen. I usually thaw it in hot water for 5 minutes.
1 Onion or scallions (Optional)
1 Tomato or (Maggie Hot n Sweet tomato sauce)
Ginger-garlic paste 1 spoon
Kasoori Methi - 1 spoon (Optional)
Masala: Pav bhaji masala or Kitchen King masala, desired spice levels.
Oil, Salt as needed.
Dahi or sour cream (Optional while serving)
Method:
Heat Oil, add kasoori methi and onion. Sautee onions (A lot) until they become translucent.
Add Tomatoes and sautee some more. (skip this step, if you plan to use Maggie hot n sweet sauce)
Then add peas, let them cook for 4-5 minutes until you start seeing wrinkles on them. Then put in the mushrooms, let them steam for 2 minutes. They cook a lot faster than peas.
Add the salt, Masala of choice and the maggie sauce.
Cover with a lid to let the steam marinate all of it together. The heat is on medium. It is a good idea to leave the heat on medium, or low, so it doesn't burn the masala which gives the sabji a burnt food taste.
Turn it off and let it sit. If you made it spicy, add lemon squeeze for the lip smack.
I fold in the sourcream or dahi while serving, gives it a fuller body. Delicious with phulkas or rotis.
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