5-6 Cashew Nuts, soaked in hot water for 20-30 minutes
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/4 teaspoon Garam Masala Powder
For shallow frying + 2 tablespoons Oil or Ghee (clarified butter)
1/2 cup + 2 tablespoons Water
Salt to taste
Grind onion, green chilli, ginger and garlic together in the small chutney jar of a grinder to make medium coarse paste. Grind the chopped tomatoes to make tomato puree. Grind cashew nuts with 2 tablespoons water until smooth paste.
Heat 2 tablespoons oil in the same pan/kadai over medium flame. Add crushed onion paste (prepared in step-1) and salt (only for onion paste, it helps to cook onion faster). Sauté it until oil starts to separate or it turns translucent. It will take around 5-7 minutes.
Add tomato puree (prepared in step-1) and cook on medium flame until oil starts to separate, for approx. 5-6 minutes.
Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
Stir and cook for a minute. Add cashew nut paste (prepared in step-1).
Stir and cook for 1-2 minutes.
Add boiled peas and 1/2 cup water; mix properly and cook for 2-3 minutes.
Add curry seitan and cook for 4-5 minutes.
Turn off flame and transfer prepared curry to a serving bowl. Matar is ready. Serve it with butter kulcha, cucumber tomato onion salad and gajar halwa for a complete meal.