Restaurant style mushroom and peas curry

Ingredients

• 1.5 cups fox nuts (makhana)
• 2 cups button mushrooms (sliced)
• 1/2 cup of boiled peas
• 5 garlic cloves
• 1 small piece of ginger
• 6 small potatoes
• chopped cilantro as needed

Spices

• 2 tsp coriander powder
• 2 tsp curry powder (if you have a strong curry powder use 1/2 tsp or 1 tsp)
• 1/4 tsp cumin seeds
• 1/4 tsp red chili powder
• pinch hing
• 1/4 tsp turmeric powder

cashew paste ingredients (optional if you don’t want to add nuts)

• 1/2 cup cashews
• 1/2 cup water

Marinade Ingredients

• 1/2 small lemon (juice)
• 1/2 tsp salt
• 1/8 tsp black pepper (to taste)
• 1/4 tsp garlic herb (to taste)
• 1/4 tsp mango powder
• 1/8 tsp pasta seasoning (to taste)
• 1/8 to 1/4 tsp cumin powder

Prep work

Baked Mushrooms

1. put mushrooms in a bowl and add marinade ingredients and mix thoroughly
2. leave mushrooms for 10 minutes, then bake for 15 minutes at 350f (in an air fryer works nicely)

Tomato paste

1. boil 6 small tomatoes until the skins starts to fall off
2. blend boiled tomatoes to make a tomato sauce/paste

Roasted Fox Nuts

1. dry roast fox nuts for 3 to 4 minutes on a very slow flame

Cashew Paste

1. blend cashews with 1/2 cup of water to make a cashew paste

Making the curry

1. dry roast cumin seeds
2. water sauté minced garlic and ginger for a minute or less
3. add boiled tomato paste from prep work, and stir / cook for 1 minute
4. add spices, and cook for another 2 minutes on a slower flame
5. add roasted fox nuts from prep work, add 1/2 cup of water, cook for 2-3 minutes
6. add cashew paste from prep work, mix, and cook for another minute (this step is optional)
7. add boiled peas and baked mushrooms from prep work cook for another minute or 2
8. top with cilantro

enjoy