PREPARATION
1. Heat 30 milliliters oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
2. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 250 grams tomato and saute until it turns soft and pulpy.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon turmeric and stir well.
6. Then, add 50 milliliters water and mix it well.
7. Remove it from heat and transfer it to a blender.
8. Blend it into a smooth puree. Keep aside.
9. In a bowl, add 50 grams cashews, 60 milliliters water and soak for 15 minutes.
10. Transfer this into a blender and blend it into a paste. Keep aside.
11. Heat 15 milliliters oil in a pan, add 220 grams mushrooms and mix it well.
12. Add 1/2 teaspoon salt and mix it again.
13. Cook for 7 - 10 minutes on medium heat or until it turns golden brown in color.
14. Remove it from heat and keep aside.
15. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick and stir well.
16. Then, add the blended puree and mix it well.
17. Add 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon salt and mix it well.
18. Now, add 120 grams green peas and mix it again.
19. Cook for 3 - 5 minutes on medium heat.
20. Add the cooked mushrooms and give it nice stir.
21. Add 400 milliliters water and stir well.
22. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
23. Open the lid and give it nice stir.
24. Then, add the blended cashew paste and mix it well.
25. Now, add 1/4 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
26. Bring it to a boil.
27. Cook for 5 - 7 minutes on medium heat.
28. Garnish with coriander.
29. Serve hot with roti or naan.