CAULIFLOWER MUSHROOM CURRY

Ingredients:

200 grms mushroom quartered
100 grms carrot diced
100 grms cauliflower florets
50 grms green peas
3 tbs tomato paste
1 tsp chillie powder
1 tsp coriander powder
¾ tsp garam masala powder
2 cups of water
½ cup whisked curds
4 tbs finely cut coriander leaves
2 tbs oil
Salt to taste

To grind fine:
1 large onion chopped
4 tbs cashew nuts
½ tsp cumin seeds
3 dry chillies
1 inch ginger
2 birds eye chillie

Method:
Heat oil in a wok, add in the ground paste.
On low heat cook the paste until the raw smell goes.
Keep stirring to prevent burning.

Add in the tomato paste, garam masala, coriander, and chillie.
Stir fry for 2 to 3 minutes.
Add 1 cup of water, add in the cauliflower and carrot.
Cook for about 4 minutes, add in the cut mushrooms.
Add little more water if needed.
Lastly add in the green peas and salt.

Remove from heat, when the gravy is slightly thick and the veges cooked.
Now add in the well beaten curds, mix well.
Garnish with the cut coriander leaves.
Goes well with rice roti and even pulao.