Shabnam curry

Ingredients

• Button Mushrooms 250 g
• Potato 2
• Tomato 3
• Onion 2
• Ginger-garlic paste 1 tbsp
• Green Peas 125 g
• Turmeric powder 1 tsp
• Cashew nut paste 2 tbsp
• Garam Masala 1/2 tsp
• Chilly Powder 1 tsp
• Coriander powder 1 tsp
• Coriander leaves 1 tbsp
• oil
• Salt 1 tsp

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Preparation

• Peel and boil potatoes in boiled water until tender.
• Heat oil in a pan. saute chopped onions , 1 chopped tomato,ginger-garlic paste.grind into a fine paste.
• Heat oil in a pan.Add remaining chopped tomatoes and salt. stir fry for 5 mins until tomatoes are tender,pulpy and oil has separated from the mix.
• Add coriander powder, red chilly powder,turmeric powder and fry fro a minute. Add boiled green peas,mushrooms and stir fry on medium heat for 5 minutes.
• Add onion paste,boiled potatoes and bring it to boil. cook on low flame for 5 minutes stirring now and then.
• Add cashew nut paste and garam masala powder and simmer for another 3 mins stirring often. Turn off the heat.
• Garnish with coriander leaves. Serve with roti.