Ingredient:
2 cups mushrooms diced
1 cup green peas
2 cups water
3 each of cloves and green cardamoms
a piece cinnamon
2 medium onions chopped finely
1 tbs finely chopped or ground ginger and garlic
1 cups diced tomatoes
1 tbs each of hot spice mix (garam masala) and red chilli powders
1 tbs each of turmeric and coriander powders
1 tbs tomato puree
2 tbs cashewnuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing.
Recipe
- Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves and the cardamoms.
- Add the chopped onions and fry for about 3 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 3 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 5 minutes or till the peas are well cooked.
- Garnish with finely chopped coriander leaves.
