Mushroom Green Peas Curry

Ingredients:

250 gm mushrooms

1 1/2 cup frozen green peas

1 medium onion, chopped

1 big tomato ( 3/4 cup tomato puree)

1 tsp ginger-garlic paste

10-12 cashew nuts

1 tsp chilli powder

1 1/2 tsp coriander powder

1/4 tsp turmeric powder

3/4 tsp garam masala

salt to taste

1/2 tsp pepper powder

3/4 cup thick coconut milk

1 1/2 tbsp oil

2 tbsp coriander leaves, chopped

Preparation:

1. Soak cashew nuts in 1/2 cup of warm water for 30 minutes. Then make a smooth paste and keep it aside.
2. Add the chopped tomato in a blender and blend to a puree ( about 3/4 cup ) and keep it aside.
3. In a pan, dry roast chilli powder, coriander powder, turmeric powder and garam masala for 1 minute at low flame.
4. Heat 1 1/2 tsp oil in a pan and stir fry the mushrooms adding little salt and 1/2 tsp pepper powder till the colour changes to light brown and keep it aside.
5. Add 1 tbsp oil in the same pan and add chopped onion and saute till golden brown.
6. Add ginger-garlic paste and saute well.
7. Add tomato puree and cashew nut paste and saute till the oil separates.
8. Add the roasted spice powder, green peas and salt and mix well.
9. Then add thick coconut milk and warm water as required and cook till green peas is well cooked and the gravy thickens.
10. Add the stir fried mushrooms and simmer for 2 minutes.
11. Garnish with chopped coriander leaves and remove from the flame. Serve hot...