Ingredients
5oo gms mushrooms
6 medium tomatoes
2 cups boiled green peas/ matar( Fresh or frozen)
2 finely chopped onions
3 tbsp cooking oil
1 tsp jeera/cumin seeds
1 bay leaf
3 green chillies
1-inch ginger
4-5 garlic cloves
12 cashewnuts
1/2 tsp turmeric powder/ haldi
1 tsp red chilli powder
1 tsp coriander/dhaniya powder
1/4 tsp garam masala powder
Salt to taste
Procedure
Wash and clean the mushrooms and slice them into four or two pieces.
Soak cashew nuts in hot water for 10 minutes. Grind them with chopped tomato, green chillies, ginger and garlic.
Heat oil in a pan, add jeera, bay leaf. Saute for a second.
Tip in the ground tomato cashew paste. cook on a medium flame and keep stirring.
Once the masala thickens add the spice powders one by one,saute for 2-3 minutes.
Add the chopped mushrooms and boiled green peas,salt to taste . Add water to adjust the consistency of the gravy.
Let it boil for 5 minutes. Turn off the flame and garnish with chopped coriander leaves.
Serve hot with roti,naan ,poori or rumali roti.
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