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1
Cook the green peas.
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2
Frozen peas are convenient.
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3
In that case, just use them frozen.
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4
I actually soaked them in water though.
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5
Cut the mushrooms into small pieces.
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6
Prepare the nuts and raisins.
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7
Soak the raisins in water.
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8
Grind the nuts into a powder using a food processor, or put them in a bag and crush them with a hammer, to make a fine powder.
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9
Put the spice ingredients marked with into a bowl, add about 2 tablespoons of water and make it into a paste.
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10
Add 1 to 2 teaspoons of water to the powdered nuts and make it into a paste.
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11
Heat oil in a frying pan over medium heat.
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12
Saute the cumin seeds until they stop making a popping sound.
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13
Add a bay leaf, if you like.
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14
Add the paste from Step 5 into the pan and saute well for about 2 minutes.
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15
Once the oil and spices are blended well, add in the nut paste and stir.
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16
At this point, add the pureed tomatoes and stir further.
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17
Add the green peas, raisins, 50 ml of water (not listed in ingredients) and mix.
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18
Add the mushrooms, salt, and sugar and mix.
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19
Cover and simmer over low heat for 15 to 20 minutes.
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20
Then, mix in the garam masala.
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21
Add 30 ml of heavy cream here,if you like, and simmer over low heat for another 3 minutes.
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22
Serve, garnished with finely chopped cilantro leaves and nuts.
