EsyRecipes

Discription:This recipe is from Sanjeev Kapoor’s Khazana of Indian Recipes. This goes well with roti, plain rice and pulav.

• Cut mushroom into bite size pieces.
• Heat oil in a pan & add cardamom, cinnamon & onion. 
• Stir it till the onion turns golden brown colour. 
• Add ginger garlic paste and stir for a few minutes.
• Add tomato paste along with spice powders and cook till the oil starts appearing. 
• Mix the cashew nut paste with one cup water and add to the curry. 
• When it starts boiling add sliced mushroom & peas.
• Cook till the vegetables are done.

Note: for cashew nut paste, soak 10-15 cashew nuts in warm water for 1o minutes and grind it with a little water. The gravy tends to be thick after sometime, so adjust the quantity of gravy accordingly.