Curried Mushroom with Peas
|Mushrooms||3 Cup (48 tbs), diced|
|Shelled green peas||1 1⁄2 Cup (24 tbs)|
|Water||3 Cup (48 tbs)|
|Cloves||4 1⁄2 Gram|
|Cinnamon||1 1⁄2 Inch|
|Onion||3 Medium, chopped finely|
|Finely chopped ginger and garlic/Ground giner and garlic||1 1⁄2 Tablespoon|
|Diced tomato||1 1⁄2 Cup (24 tbs)|
|Red chilli powder||1 1⁄2 Teaspoon|
|Garam masala||1 1⁄2 Teaspoon|
|Turmeric powder||1 1⁄2 Teaspoon|
|Coriander powder||1 1⁄2 Teaspoon|
|Tomato puree||1 1⁄2 Tablespoon|
|Cashewnuts||3 Tablespoon (made into paste)|
|Butter/Ghee (clarified butter) / oil||3 Tablespoon|
|Green cardamoms||4 1⁄2 Gram|
|Finely chopped coriander leaves||1 Tablespoon (For garnishing)|
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 4 minutes or till they are golden brown.
Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 4 minutes or till the fat leaves the sides of the pan.
Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 7 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves.
To make cashewnut paste, soak them in water for some time before grinding them