RECIPES OF INDIA

Ingredients

2 cups

1 cup

2 cups

3

3

1

1 blade

2 medium

1 tbsp

1 cup

1 tsp

1 tsp

1 tsp

1 tsp

1 tbsp

2 tbsp

2 tbsp

Mushrooms (diced)
Green peas (shelled)
Water
Cloves

Green cardamoms
Cinnamon (1 inch piece)
Mace (optional)
Onions (chopped finely)
Ginger and garlic  (finely chopped or ground)
Tomatoes (diced)
Hot spice mix (garam masala) powder

Red chilli powder
Turmeric powder

Coriander powder
Tomato puree
Cashew nuts (made into a paste)
Butter (or ghee (clarified butter) or oil)
Salt (adjust to taste)
Coriander leaves (finely chopped) (for garnishing)

1. Heat the butter or ghee or oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms
2. Add the chopped onions and fry for about 3  minutes or till they are golden brown
3. Add the ginger-garlic and fry briefly
4. Add all the dry spice powders and the diced tomatoes and mix well and saute on medium level for about 3  minutes or till the fat leaves the sides of the pan
5. Add the salt, water and bring to boil
6. Now add the diced mushrooms, peas, tomato puree and the cashew nut paste and mix well
7. Cover and cook on medium level for about 5  minutes or till the peas are well cooked

Garnish with finely chopped coriander leaves