½ teaspoon cumin seeds (jeera)
2 onions , finely grated
1 green chili , stemmed, seeded and grated
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tomatoes , peeled and seeded
1 oz. cashews (unsalted)
4 oz. fresh peas (or frozen peas)
8 oz. mushrooms , thinly sliced
1 teaspoon garam masala
⅛ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fenugreek leaves (kasuri methi)
¾ teaspoon red chili powder (or chili flakes)
2 tablespoons finely chopped cilantro leaves
1 teaspoon lemon juice
Salt
Soak the cashews for 20 minutes in slightly lukewarm water, and drain them. Place the tomatoes and cashews in a blender and blend them until they are puréed. Heat the ghee or oil in a deep skillet over medium heat. Add the cumin seeds and sauté for a few seconds without burning them. Add onions and chilli pepper, and sauté, stirring frequently, until onions are golden. Add the ginger and garlic pastes and sauté for 2 minutes, stirring frequently. Add the tomato and cashew mixture, mix and sauté for 5 minutes, stirring frequently. Add the garam masala and red chili powder (or flakes). Mix and cook over medium to high heat, stirring constantly, for 5 minutes. Then add the peas and mushrooms, then the turmeric. Mix well and cook for 5 minutes over medium heat, stirring frequently. Cover and cook over low to medium heat for 10 minutes, stirring frequently. Finally add the fenugreek leaves (kasuri methi) and the lemon juice, salt and mix well. Garnish with chopped fresh cilantro and serve hot with rice and/or chapati or naan.