Mushrooms \ Khumbi-250 gm ( washed and cut into pieces )
Peas-1\2 cup ( I prefer to give one steam to my peas before using them in the curries )
Cashewnuts-5 tbsp ( soak in warm water for 10 minutes and then blend in a blender to make a fine paste )
Ghee\ Butter-5 tbsp
Whole black cardamom-3
Whole black pepper-3-4
Cloves-3-4
Cinnamon stick-1 inch piece
Onion-2 cups ( finely chopped )
Tomato puree- 2 tbsp
Red chili powder-1\2 tsp
Garam masala powder-1\2 tsp
Sugar-1\2 tsp
Salt to taste
Fresh cream-3 tbsp
Kasuri methi-1\2 tsp
How to make Shahi Khumbi Matar
Add 2 tbsp ghee in a pan and fry the mushrooms till all the water is evaporated and mushroom are slightly browned
Remove from the pan and keep aside
Add the remaining 3 tbsp ghee in the same pan
Add black cardamom, black peppers, cloves and cinnamon sticks to the ghee
Add onions ad fry till golden brown
Add tomato puree and fry for a minute
Remove the pan from heat and let it cool
Blend the masala in a blender
Add the blended masala in the pan
Add a cup of water and red chili powder, garam masala powder, sugar, salt and cashewnut paste
Cook for 2 minutes
Add the mushrooms and peas and cover and cook for 2 minutes
Add fresh cream and kasturi methi
Serve hot with laccha paratha or butter naan
Shahi Khumbi Matar[/caption]
