Mushroom Matar

For cashew paste: First, soak the cashew nuts in warm water for 10-15 minutes.

Then blend into a paste. Keep aside.

For onion-tomato paste: Heat 1 tsp of oil in a pan. Add chopped onions, ginger, and garlic. Sautee till the onions are soft & translucent.

Add salt to taste. Add the chopped tomatoes. Cook till they get slightly soft.

Turn off the stove and allow it to cool down.

Make a smooth paste of this mixture. Transfer into a bowl. Keep aside.

For the gravy: In the same pan, heat 1 tsp of oil.

Add the chopped mushrooms.

Saute till they become golden brown. (First, it will leave its water, then this water will dry & finally, the mushrooms will start to brown)

Remove it to a plate and keep it aside.

Now in the same pan heat the remaining oil.

Once hot add cumin seeds. Let them sizzle a bit.

Then add chopped green chilies. Saute for 30 seconds.

Then mix in prepared onion-tomato paste.

Add salt to taste. Cook till all the moisture evaporates and the oil leaves the sides. Stir occasionally to make sure it does not stick to the pan.

Then add haldi powder, red chilli powder, dhaniya powder, garam masala, and crushed kasoori methi. Mix well and cook for a minute.

Then add 1 cup or more or less water. Bring to a simmer.

Add cashew nut paste. Mix well.

Add cooked mushroom and green peas. Mix well and simmer for 3-4 minutes.