Mushroom and peas cooked in onion, tomato gravy along with cashews ,coconut cream and some spices. Serve hot with Naan or roti
1 cup Organic white mushroom(wash, bring 1/2 cup water to boil with pinch of turmeric and salt. Blanch and set aside.)
1/2 cup green peas
6 to 8 Cashews (soak them in water and blend into smooth thick paste.)
1 medium onion finely chopped
2 medium tomatoes puree
1/2tsp ginger garlic paste
1/2tsp Garam masala
1/2tsp red chili powder
Salt to taste
1tsp coconut cream(for garnish) or fresh cream(optional)
1)Heat in a pan with oil add onions, turmeric, salt, ginger garlic paste cook until they are translucent.
2)Add tomato puree and cook for few minutes, add the seasoning ingredients. Mix well.
3)Add green peas, mushrooms, cashew paste and cook it covered for 5 minutes on low flame.
4)Switch off the stove and garnish with coconut cream or fresh cream and serve hot with Naan or roti.
-If you’re using frozen peas make sure you thaw in a microwave on high heat for couple of minutes.
-Coconut cream is similar to coconut milk but a thicker version it allows to balance the spices used in the dish.