Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Mushroom Matar  (Mushroom with Peas)

Ingredients

 1 1/2 cups   Green peas (Matar)
200gms  Mushrooms
4  Green Cardamon pods 
1"  Cinnamon
2  Onions
1 1/2 tablespoon Ginger paste
1 tablespoon Garlic paste
3 or 4  Tomatoes
1 teaspoon Chilli powder
1 teaspoon Coriander powder
1 teaspoon Turmeric
1 teaspoon Garam masala powder
1/2 cup  Cashew nut paste
4 tablespoon Oil
Salt To Taste

Cooking Mushroom Matar

Clean, wash and cut the mushrooms into medium pieces and chop onions finely.

Heat oil in pan. Sauté green cardamoms, cinnamon stick and onions until golden brown.

Add ginger garlic paste and cook for 1/2 a minute.

Add tomatoes and cook until oil leaves the sides.

Add Chilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.

Lastly dissolve the cashew nut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.

Add the green peas and mushrooms and cook till the peas are fully cooked.

Serve with rice.