A lots of mushroom & peas and touch of cashew nuts with delicious spices! One of the most delicious vegetarian dish that we cook in special occasions in Nepal and also one of my favorite dishes. Anyone can enjoy, either vegetarian or not. Give it a try you won’t regret! Enjoy!
Serves 2 to 3
Cooking time 20 to 30 minutes after preparing all ingredients
50g cashew nuts blended (can add 3 tbsp of cream, milk or sweet yogurt)
200ml of vegetable broth or water (can add more if you like to have more gravy)
2 medium size of tomatoes ripe, peeled and without seeds diced finely
1 medium size of onion diced finely
1 shallot diced finely
1 handful of spring coriander chopped finely
1 tsp of ginger paste
3 cloves of garlic paste
½ tsp of turmeric powder
3/4 tsp of cumin powder
1 tsp of coriander powder
½ tsp of garam masala
2 tbsp of olive oil (can be vegetable oil, butter, ghee or other type of oil)
½ tsp of cumin seeds
½ tsp red chili powder (optional)
Salt at your taste
Black pepper (optional if you don’t put chili)
Bay leaf (optional if you cook it with water)
How to cook
Make all ingredients ready and heat the pan in medium low heat, add olive oil, when oil gets hot add cumin seeds and cook it until it brownish. Add the chopped onion and shallot and cook until gets golden in color. Add dry spices, garlic and ginger paste and cook. Then add chopped tomatoes and cook until the tomatoes get soften then add cashew nut pure, mix it well and add 100 ml of broth or water then cook until it all combines well for 5 minutes.
Next add all mushrooms, mix well with all spices, let it cook for 7 to 8 minutes and add your peas and cook 2 minutes more, check and add broth or water if you think it needs, cook a little bit more then add salt, pepper (if you don’t put chili) and spring coriander. Taste, your Mushroom and peas curry is done! Enjoy!