Peas & Mushrooms Curry

Ingredients

• 600 g mushrooms
• 2 medium size onions
• 1 inch ginger
• 2 garlics
• 2 big tomatoes
• 35. gr. cashews
• 300 g frozen green peas
• 2 tbsp sunflower oil
• 1 small cinnamon
• 4 cloves
• 1 black cardamom
• 2 green cardamom
• 1 tsp red chilli powder mild
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp corriander powder
• 100 ml water
• 4 tbsp cream fraiche
• 1 tsp sugar
• salt per taste
• a knob of butter

Method

1. Chop mushrooms in quarters. Make a paste of onions, ginger, garlic with little water. Keep aside.
2. Make paste of tomatoes and cashews with little water. Keep aside.
3. Put green peas in hot water and keep aside.
4. Heat oil in a pan. Add cinnamon, cloves, green and black coriander and let it cook 30 seconds.
5. Add onion paste and let it cook until the smell of raw onion goes away - approximately 7 min.
6. Add red chilli powder, garam masala, turmeric powder, cumin powder and coriander powder. Let it cook on low-medium heat for 7 min.
7. Add tomato paste and water. Simmer on medium heat for 15 min.
8. Add creme fraiche, sugar and salt. Cook for another 10 min.
9. Add mushrooms and green peas. Do not add any water as mushrooms and peas will leave lot of water. Cook on high for 7 min. (Do not overcook mushrooms otherwise it does not taste good)
10. Adda knob of butter before serving.
11. Serve with rice/chapati/naan.