Matar Mushroom Curry

Soak cashew pieces in warm water for 30 minutes

Now wipe the mushrooms with a moist cloth OR quickly wash them with running water , don't soak them in water else they will absorb lot of moisture.

If the mushroom seems little dirty or have few black spots over them then no need to discard them just sprinkle some dry flour/ maida over the mushrooms and rub them gently OR just peel and remove the skin and now the mushroom are perfectly ok to consume.

Now slice the mushroom in 4 pieces and if they are big then can slice them into 6.

Now grind together soaked cashews,chopped tomato, green chili and ginger and make a smooth paste

Heat oil in a pan and add cumin seeds and bay leaves and when cumin become golden then add the tomato cashew paste.

Cook on medium heat and keep stirring, when the mixture thickens then add all the spices and cook till the oil start to leave the sides of the pan.

Now add the sliced mushroom and the peas and saute for 2 minutes.

Now add 2 cups of water and give it a boil and then lower the flame and cover the pan with a lid and cook till the mushroom get cooked and become soft.If you want semi dry curry then add less water , water can be adjusted as per the thickness of the gravy you want to have.

If there is more gravy then you need then just open the lid and boil on high heat for 2-3 minutes.Gravy is done when you see some oil come over the surface of the curry.

Now add garam masala, cardamom powder and fresh coriander and serve hot.

Serving suggestion- goes well with naan ,paratha, rice and chapati