Shabnam Curry - cooking recipe

Ingredients

150 g mushrooms
150 g green peas
2 medium onions (grated)
2 medium tomatoes (grated)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon dhaniya powder
3 tablespoons oil
20 cashew nuts, ground to a paste
1 teaspoon red chili powder
salt
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric

Preparation

Cut mushrooms into quarters.
Heat oil and add onions.
Saute till brown.
Mix ginger and garlic pastes in water.
Add it to the onions.
Let water evaporate.
Add turmeric powder, red chilli powder and dhaniya powder.
Saute well.
Add grated tomatoes and saute till oil separates.
Add fresh mushrooms and greenpeas.
Mix with the masala and add salt.
Fry well.
Add 3/4th cup water and cook by covering with a lid.
When done, add garam masala and cashew paste.
Cook covered for 5 minutes on low heat.
Garnish with chopped corriander (cilantro) and serve hot with roti.