Shabnam Mushroom and Pea Curry

Ingredients

• Button mushrooms - 250 g
• Potatoes - 2 whole
• Tomatoes - 3 whole
• Onions - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green peas - 125 g
• Turmeric powder - 1 tsp
• Cashew nut paste - 2 tbsp
• Garam masala - 1/2 tsp
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Coriander leaves - 1 tbsp
• Oil
• Salt - 1 tsp

Instructions

1. 1Peel the potatoes and boil them in boiling water until tender.
2. 2Heat oil in a pan and sauté the onions, 1 chopped tomato and the ginger-garlic paste until the onions are softened and fragrant; grind this mixture to a fine paste and set aside.
3. 3Heat oil in the pan, add the remaining chopped tomatoes and the salt, and stir fry for 5 minutes until the tomatoes are pulpy and the oil begins to separate from the mix.
4. 4Add the coriander powder, the chili powder and the turmeric and fry for a minute to wake up the spices, then add the boiled green peas and the mushrooms and stir fry on medium heat for 5 minutes so the mushrooms begin to soften.
5. 5Stir in the onion-tomato paste and the boiled potatoes and bring it to a boil. Cook on low flame for 5 minutes, stirring now and then so the flavors meld together.
6. 6Add the cashew nut paste and the garam masala, simmer for 3 minutes while stirring often, then turn off the heat.
7. 7Garnish with the coriander leaves for a fresh finish.
8. 8Serve with roti. Optional: serve with steamed basmati rice for a heartier meal.