Curried Mushroom with Peas Recipe
Ingredients
3 cup(s) mushrooms diced
1 and 1/2 cup(s) shelled green peas
3 cup(s) water
4.5 each of cloves and green cardamoms
1.5" piece cinnamon
1.5 blade of mace (optional)
3 medium onion(s) chopped finely
1.5 tablespoon(s) finely chopped or ground ginger and garlic
1.5 cup(s) diced tomato(es)
1.5 teaspoon(s) each of garam masala and red chilli powders
1.5 teaspoon(s) each of turmeric and coriander powders
1.5 tablespoon(s) tomato puree
3 tablespoon(s) cashewnuts made into a paste
3 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
Directions
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.
TIP:
To make cashewnut paste, soak them in water for some time before grinding them
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.
TIP:
To make cashewnut paste, soak them in water for some time before grinding them
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