| 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. |