Ingredients
Equipment
Method
Prepare the onion-tomato gravy
- Temper: Heat the peanut oil over a medium flame in a large pan. Add cashews and fry them until light brown. Add the cloves, cinnamon, ginger, and garlic, then sauté until the garlic turns golden brown.
- Sauté onion and tomatoes: Add the sliced onions and sauté until translucent. Add sliced tomatoes to the pan, sauté, cover, and cook until the tomatoes soften.
- Sauté Spices: Add all the spices to the pan: turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Sauté for a couple of seconds, then cover and cook over low heat for 2-3 minutes. Then turn off the heat and allow the ingredients to cool completely.
- Blend: Transfer the cooled ingredients to a blender jar, add 50- 100 ml of water, and blend to a smooth paste.
Prepare the curry
- Heat ghee in the same over low heat.
- Add rinsed mushrooms and sauté for a couple of minutes, over medium heat. Then add the green peas and sauté for another 2 minutes.
- Transfer the freshly made onion-tomato gravy to the pan, add approximately 50ml of water (if necessary), stir, cover, and cook over medium-low heat until the oil separates, stirring occasionally. This would take about 10 minutes.
- Taste for salt and adjust if necessary.
- Add crushed kasuri methi, stir, cook for another 2 minutes, and turn off the heat.
- Serve delicious mushroom peas curry with ghee-smeared chapatis, ghee rice, or cumin rice. Enjoy!
Adjust spices and seasoning to your taste.
