Potatoes, Peas and Mushroom Korma - Cellu

Recipe by Cellu

Ingredients:
250 gms peas
250 gms mushrooms – if the air fried variety, soak well for an hour or so

3-4 potatoes (peeled and cut into cubes)

2 bay leaves
4-5 cloves
2" cinnamon
1 tsp garam masala powder
1 tsp fennel powder
4-6 tbsp butter
sugar to taste
salt to taste

To grind:
3-4 tomatoes
3 onions
1" ginger (chopped)
2-4 green chillies
2-4 red chillies (soaked in water)
4 tbsp roasted poppy seeds/khus khus
3-4 tbsp fresh coconut (or cooking cream later)
1 cup fresh coriander leaves
7-8 cashew nuts (soaked in water)

Steps:

1. Grind tomatoes, onions, ginger, green chilies, red chillies, cashew nuts, grated coconut (optional), roasted poppy seeds and coriander leaves into a fine paste. Reserve the masala water.
   
   
2. Heat butter.
3. Add bay leaves, cloves and cinnamon and sauté a bit on low flame.
4. Add ground masala and sauté for 5-10 minutes till oil separates from the masala.
5. Add mushrooms, peas and potatoes and mix well.
6. Add sugar and salt to taste, and the reserved water from grinder and simmer for 10 minutes or so until the gravy thickens and veggies are almost cooked.
7. Add cooking cream now if grated coconut was not used in the masala.
8. Sprinkle garam masala powder.
9. Add fennel powder (optional) and stir well.
10. Cook for 2-3 minutes till the veggies are done and check for salt.
11. Dish out into a serving bowl, and garnish with coriander leaves.
12. Serve with rotis, phulkas, chapattis, paratha or rice.
13. ENJOY!