Creamy Mushroom Curry

1. Step 1

   Wash the mushrooms and drain excess water from them. Slice or chop them into pieces and keep them aside.
2. Step 2

   Wash fenugreek leaves and keep them on a strainer to drain excess water. Roughly chop them and keep them aside.
3. Step 3

   Thaw the frozen peas and keep them aside.
4. Step 4

   Roughly slice the onions and keep them aside.
5. Step 5

   Roughly chop the tomatoes and keep them aside.

   

For Curry Paste

1. Step 1

   Put 1 tsp oil in a heavy-based pan on medium to high heat. Add chopped fenugreek leaves and saute for 4-5 minutes until mushy. Transfer to a plate and keep aside.

   
2. Step 2

   In the same pan, brush a little oil, saute the chopped mushrooms for 2-3 minutes, and keep aside.

   

   
3. Step 3

   In the same pan, heat 1 tbsp oil and add the sliced onions. Cook the onions for about 3-4 minutes till they are translucent and slightly brown on the edges.

   
4. Step 4

   Now add garlic, ginger, green chilli and cashews and saute for a minute.

   
5. Step 5

   Add the tomatoes and mix. Add water and bring to a boil. Cover the pan with a lid and lower the flame. Cook for 4-5 minutes till the vegetables are mushy.

   

   
6. Step 6

   Turn off the flame and let the vegetables cool completely.
7. Step 7

   Transfer the mushy vegetables to a mixer, make a fine paste, and keep aside for later use.

   
8. Step 8

   Heat 3 tbsp oil in the same pan on medium to high flame. Add cumin, cinnamon and bay leaves. Let them crackle.

   
9. Step 9

   Add the ground paste and cook for 3-4 minutes. Stir occasionally at frequent intervals to avoid the paste sticking to the bottom of the pan.

   
10. Step 10

    Add coriander powder, garam masala, red chilli powder, kashmiri red chilli powder and salt.

    
11. Step 11

    Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

    
12. Step 12

    Add sauteed fenugreek leaves to the pan, and cook for another minute.

    

    
13. Step 13

    Now add peas and the sauteed mushrooms to the pan. Stir and cook for 3-4 minutes.

    

    

    
14. Step 14

    Add water and bring to a boil. Cover the pan with a lid. Reduce the flame from low to medium and cook for 7-8 minutes. Stir occasionally in frequent intervals.

    

    
15. Step 15

    Add cream to the pan and gently stir. Check the seasoning, adjust to taste, and cook for 3-4 minutes.

    

    
16. Step 16

    Turn off the flame and let it rest for a few minutes.
17. Step 17

    Serve hot with roti, naan or paratha.