Mushroom Matar Masala

Matar/Peas - one cup
Tomatoes - ii big
Cashews - 12-15
Onion - ane medium
Ginger - i' piece
Garlic - three-4 cloves
Haldi/turmeric pulverisation - ane/four tsp
Red chilly pulverization - 1/2 tsp
Coriander pulverization - i/ii tsp
Garam Masala - one/4 tsp
Kasuri methi - 1/two tsp
Bay foliage/Tej Patta - ane
Water - 1 one/ii cups
Sugar - 1 tsp
Oil - i tbsp
Butter - one tbsp
Salt to sense of taste

Method

Soak cashews inwards hot water for 15-20 minutes.

In a kadai oestrus ane tbsp crude oil as well as add together the chopped mushrooms as well as saute till the mushrooms free H2O too plough gold chocolate-brown.Remove in addition to proceed aside.
Cook the peas and go on aside.

Make a paste of onion,ginger in addition to garlic using 1 tbsp H2O,reserve.

Drain the soaked cashews and make a paste amongst tomatoes till smoothen too creamy,at that place shouldn't live any cashew bits or love apple pieces.

In the same kadai,add the butter and tej patta/bay foliage.
Add the onion-ginger-garlic paste as well as saute till it dries upward in addition to becomes gold brownish in color.

Then add the Lycopersicon esculentum-cashew glue in addition to saute till crude leaves the side of the glue.
Add the spice powders-haldi,ruby chilly,coriander in addition to garam masala.

Stir together with saute for ii-three minutes,and then add together the water,salt too sugar.

Mix inwards the mushroom too matar too allow the curry come up to a boil.Simmer in addition to fix for some other ii-3 minutes as well as so add together crushed kasuri methi.