These days,I finish all cooking when Li'l Arjun is asleep.So mostly by 4 in the evening my chapathi dough is kneaded and ready so is the curry/sabzi.It also helps that I get to cook/photograph the same and hopefully it appears here,sooner or later.
is without doubt a delicious combination of the two in a creamy tomato gravy.It goes perfectly well with hot chapathi as well as some lightly spiced rice with a simple raita by the side.
Recipe source - Veg Recipes of India
Mushrooms - 200 gms,cleaned and quartered
Matar/Peas - 1 cup
Tomatoes - 2 large
Cashews - 12-15
Onion - 1 medium
Ginger - 1' piece
Garlic - 3-4 cloves
Haldi/turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Kasuri methi - 1/2 tsp
Bay leaf/Tej Patta - 1
Water - 1 1/2 cups
Sugar - 1 tsp
Oil - 1 tbsp
Butter - 1 tbsp
Salt to taste
Soak cashews in hot water for 15-20 minutes.
In a kadai heat 1 tbsp oil and add the chopped mushrooms and saute till the mushrooms release water and turn golden brown.Remove and keep aside.
Cook the peas and keep aside.
Make a paste of onion,ginger and garlic using 1 tbsp water,reserve.
Drain the soaked cashews and make a paste with tomatoes till smooth and creamy,there shouldn't be any cashew bits or tomato pieces.
In the same kadai,add the butter and tej patta/bay leaf.
Add the onion-ginger-garlic paste and saute till it dries up and becomes golden brown in colour.
Then add the tomato-cashew paste and saute till oil leaves the side of the paste.
Add the spice powders-haldi,red chilly,coriander and garam masala.
Stir and saute for 2-3 minutes,then add the water,salt and sugar.
Mix in the mushroom and matar and let the curry come to a boil.Simmer and cook for another 2-3 minutes and then add crushed kasuri methi.
Switch off the pan and serve hot.