RICH MUSHROOM AND PEAS KORMA

This can be done with any vegetable of your choice. It is extremely tasty and the curry base can be made before hand and frozen. I normally use this to make a mushroom and peas korma, but feel free to experiment, it comes out wonderfully with any veg.

INGREDIENTS
3pk sliced mushrooms
3 cups tender peas (frozen)
FRY (I normally use a non stick wok and no oil, just sprinkle a little water to help it along)
3 onions
6 tomatoes
Once you have fried well, grind in mixer, this will form the base of your curry
GRIND TO PASTE
2 tsp dhana jeera
1/2 " cinnamon
2 peppercorns
4 pods garlic
1 elaichi
3/4 tsp chilli powder
3 tbsp coconut powder
3 tbsp cilantro
1 1/2 tsp kitchen king masala (or garam masala)
10 cashew nuts

Combine the ground onion tomato, ground masala and 1/2 tin of tomato sauce in vessel and boil covered for about 25-30 mins stirring occasionally(no oil necessary)

Separately fry mushrooms with a little salt and add peas and saute till cooked. Add to sauce and boil 5 mins. Add 11/2 tbsp full cream and salt and sugar to taste. At the very end turn of stove and add 1 tbsp homemade ghee. Eat hot with pulkas or chappati