Kaju Matar Usal - Cashewnuts cooked with Green Peas

Kaju Matar Usal - Cashew nuts cooked with Green Peas in maharashtrian cuisine
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Kaju Matar Usal - Cashewnuts cooked with Green Peas

1/4 cup Cashew nuts (boiled)
2 tbsp Coconut paste
1/4 cup Coriander leaves
1 tsp Cumin seeds
few springs Curry leaves
pinch Garam masala powder
1 tsp Garlic cloves, chopped
2-3 number Green Chillies
1/4 cup Green peas (boiled)
pinch Hing (asafoetida)
2 tbsp Oil
2 tbsp Onion paste
1/2 tsp Red chilli powder
Salt to taste
1 cup Tomato puree
1/4 tsp Turmeric powder
Water as needed

Heat 2 tbsp oil in a pan and when it is hot enough, add 1 tsp cumin seeds, few curry leaves, 2 tbsp onion paste and sauté until browned. Add 1 tsp chopped garlic and chopped green chillies, When the garlic and green chillies get cooked, add a pinch of hing, turmeric, red chilli powder, pinch of garam masala powder, salt and 1 cup tomato puree. Sauté the entire ingredients well. Add little water, 2 tbsp ground coconut paste and mix. Cover with the lid and cook for about 5 minutes until this is nicely cooked. Add ¼ cup boiled cashew nuts, boiled green peas and ¼ cup chopped coriander leaves and cook for 2-3 minutes and switch off the flame. The dish is ready.