Mushroom Mutter Masala! (mushroom peas in creamy curry)

The key to a creamy mughlai curry is some blended nuts like cashews and almonds and a good amount of cinnamon! The cinnamony spicy creamy curry doesnt need no actual cream, butter or milk!

Ingredients:

• 2 cups sliced mushrooms
• 3 Roma tomatoes
• 1/3 chopped white onion
• 1/2 cup peas
• 2 tsp oil
• 1 tsp each coriander powder, cumin powder
• 1/2 tsp turmeric, cardomom powder, cinnamon powder/stick(1/2 inch)
• 1 pinch hing(asafoetida)
• 1 bay leaf
• 3 cloves garlic
• 1 inch ginger
• 1 serano pepper
• 1/2 cup almonds and cashews soaked for an hour.
• salt to taste
• chopped cilantro leaves
• 1 tsp butter(vegan)

Directions:

1. Puree the tomatoes with ginger, garlic, almonds, cashews, pepper and 1/2 of the chopped onion.
2. In a large pan, heat oil and add all the spices( hing, coriander powder, cumin powder, bay leaf, turmeric, cardamom and cinnamon)
3. Let the spices simmer for 5 minutes.
4. Add left over chopped onions and stir on medium heat till golden brown.
5. Add the puree and let it simmer on low-medium for 10-15 minutes till most water evaporates and the resulting thick curry leaves some oil.
6. In a separate pan, saute the mushrooms in butter over medium heat for 10 minutes.
7. Add the mushrooms and peas to the simmering curry. Add salt and some water( half a cup) so that the curry can cover all the mushrooms and peas.
8. Simmer for another 10 minutes.
9. Top with cilantro leaves when done.
10. Serve hot with Naan, Roti or Rice!