1 pound white button mushrooms
3 T. butter or ghee
1/2 t. black mustard seeds
1 1/2 c. onions, finely chopped
1 t. garam masala
1/2 t. turmeric
1/2 c. plain yogurt
1 c. fresh green peas or 10 ounce frozen green peas, defrosted
Optional - 1 T. fresh finely chopped coriander/cilantro

1. Slice mushrooms thinly
2. In a large fry pan with cover, heat butter or ghee over medium high until a drop of water sputters
3. Add mustard seeds and stir to coat with ghee
4. Add onions, stir constantly, cook 5 - 7 minutes until golden brown
5. Stir in garam masala and turmeric
6. Add yogurt and bring to a boil
7. Add the fresh peas and stirring constantly, cook 3 minutes. If using frozen peas, drain, add and stir thoroughly
8. Add mushrooms, stir and cover
9. Reduce heat to lowest point and simmer 12 - 15 minutes or until peas and mushrooms are tender
10. Sprinkle with fresh cilantro before serving

Serves 4 - 6 as a side dish

See here for a recipe for Garam Masala