Mushroom with Almond Gravy

Ingredients:

Almonds - 10
Buttom Mushrooms - 2 cups (chopped)
Green peas - 1/2 cup
Onion - 1 medium
Tomatoes - 2 medium
Ginger/garlic paste - 1 tbsp
Chilli powder - 1 tsp
Corriander powder - 2 tsp
Cinnamon - 1 inch
Cloves - 3
Cumin seeds - 1 tsp
Corrinader leaves - a hand full.
Finely chopped almonds (or sliced) - 1 tbsp

Procedure:

Soak the almonds in hot water atleast for 15 mins. Then peel off the skin and make a smooth paste with almonds.

Leave the tomatoes in boiling water for 5 mins. Cool them, peel off the skin and puree them along with ginger/garlic paste. (Don't add water)

Chop the mushrooms in either slices or 1/2 inch pieces.

Heat oil and season with Cinnamon, Cloves and cumin seeds. Then add chopped onions and fry for a few mins until they become light brown.

Now add the tomato-ginger-garlic puree and fry for 5 mins in medium heat. I usually cover and leave for 5 mins.

Add all the spice powders, mushrooms and salt and mix well. No need to add water as the mushrooms release lots of moisture. Cover in low heat for 8-10 mins. The mushrooms should have been almost cooked.

Finally add the green peas, corriander leaves and the almond paste, mix well and let it boil for 5 mins.

Transfer to a bowl and sprinkle with chopped almonds.