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Mushroom Curry

1.white or button mushrooms- 1 pound
2.firm tofu (cut in to quarter inch pieces and deep fried)- 1/2 pound
3.frozen green peas- 1/4th cup
4.medium onion- 2 chillie- 1
6.ginger garlic paste- 1/4th tsp
7.cashew (grind to a smooth paste with some water)- 1/4th cup
8.large tomato- 1
9.tomato paste- 2 tsps
10.coriander (dhania) powder- 1/4th tsp
11.garam masala- 1/4 th tsp chillie powder- 1/2 to 1 tsp cardamom and cloves (grind it using a mortar)- 2 each
14.cinnamon stick- 1/2 stick
15.cilantro (coriander)
16.lemon juice and salt
•Cut each Mushroomto four pieces and keep it on a side.
•Now in a skillet add four tsps of oil, cinnamon stick, green chillie and onion. Cook until onion becomes soft, then add the ginger garlic paste and the dry spices (marked 10 through 13).
•Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
•Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
•Add the Mushroom, green peas and simmer the curry for ten minutes in med-low heat.
•At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
•Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
•Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.


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