Wash and drain green peas. Clean, wash and cut mushrooms in quarters. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a paste. Heat oil in a kadai.
Add green cardamoms, cinnamon and onions and saute till light golden brown. Add ginger-garlic paste and cook for half a minute. Add tomato puree, red chilli powder, coriander powder, turmeric powder. Garam masala powder and salt and cook till oil leaves the masala. Add cashewnut paste dissolved in one cup of water. Stir well.
Add one cup of water, bring it to a boil and add green peas and mushrooms. Cook on high heat for seven to eight minutes or till peas are fully cooked. Cook on low heat for five minutes. Serve hot. |
