Curry, mushroom and pea

Boil and strain. Keep the stock if the peas are fresh. • 1 cup peas
Sauté in oil for 5-6 minutes, then set aside. • 200-250 g mushrooms
Heat and let the seeds crackle. • 2 Tbsp oil
• 3/4 tsp mustard seeds
Add to seeds, then fry on low to medium heat until the oil is aromatic and the dal browned. Don’t over-brown or burn. • 1 tsp cumin
• 1/4 tsp fenugreek seeds
• 1 tsp urad dal
Add onions and fry until they are light brown. • 1 medium onion, finely chopped
Make a ginger-garlic paste and add it. Fry until the smell of raw garlic is gone. • 1/2 ginger
• 3 garlic cloves
Add spices. • 1 tsp coriander powder
• 3.4 tsp red chili powder
• 1/2 tsp tumeric powder
• 3/4 tsp garam masala powder
Stir and add chopped tomatoes. Fry until oil starts to leave the sides. • 1 medium tomato
Make a cashew-coconut paste, and add it with the curry leaves. • 1/2 cup grated coconunt
• 7-8 cashews, ground
• 10-12 curry leaves
Stir for 2-3 minutes, then add either pea stock or water 2 - 2.5 cups water
Let the curry come to a boil, then add mushrooms and peas. Salt, stir, and let simmer for 5-6 minutes. Sever curry hot, garnished with coriander leaves.