Mushroom Matar - Indian Mushroom & Peas Stirfry

Ingredients (Serves 2)

8 oz mushrooms
1/2 cup peas (fresh or frozen)
3 tbsp oil
1/3 cup onions, finely chopped
1 fat garlic clove, finely chopped
1 large tomato, finely chopped (yield about 3/4 cup)
1-2 Thai green chillies, chopped (adjust to taste)
1/2 tsp fresh ginger, minced
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chili powder (adjust to taste)
1/4 tsp amchoor (dry mango powder, substitute with fresh lemon juice to taste)
salt to taste
pinch of sugar
Generous pinch of kasuri methi (dried fenugreek leaves, crushed between palms)

Chopped Cilantro - for garnish

Clean the mushrooms and slice them. If using frozen peas, thaw them. Set aside.

In a pan/wok/kadhai, on high, heat up the oil to smoky point.Reduce the heat to medium & add the chopped onions & garlic. 
When the onions start to soften & turn lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder 
to the kadhai and turn heat to medium-low. 
Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides. 
At this point turn heat to medium high & add the sliced mushrooms. 
Also add pinch of salt. 
Cook the mushrooms till the are tender. 
They will slowly release their water and start to shrink in size. 
I used white button mushrooms & it took they approximately 6-8 minutes to cook. 
The time will depend on the variety of mushrooms you are using. 
Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, sprinkle the sugar and also add the kasuri methi .  
Cover for 5 minutes on medium - low heat and let cook.

Garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.