Mughlai Mushroom – Mushrooms Cooked In A Cashew Based Gravy
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I've always liked Button mushrooms - you can probably consider them as one of my favourite veggies (well some consider it Non - Veg as well) They go well on Pizzas, pastas, soups, semi - gravy dishes, Noodles and what not. But I personally prefer them with a nice hot roti and some plain rice. Of course it has be a gravy then!! And it also needs to be packed with a burst of flavors..
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Ingredients
- One packet of Button mushrooms
- 2 Medium sized tomatoes
- 1 medium sized onion
- 3 Green chillies
- Coriander leaves - 2 strands
- Ginger garlic paste - 1tsp
- Whole spices - 2 elaichi 1 bay leaf, 1 inch cinnamon , Jeera/Cumin Seeds - 1/4 tsp
- Milk - 2 tbsp
- Saffron strands - a pinch
- Cashews - 8-12 soaked in water for 20 mins
- Curd - 1 tbsp
- Cream - 1 tbsp optional
- Kasuri Methi/Dry Fenugreek leaves - 2 tsp
- Sugar - 1/2 tsp
- Butter - 1 tsp
- Red Chilli powder - as per taste
- Black Pepper powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt
- Oil for cooking
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Instructions
- In a wok, add 1 tsp oil, chopped tomato, green chillies, ginger garlic paste. Cook until it comes to a nice boil and the tomato becomes mushy
- Transfer it to a blender, add the soaked cashews
- Blend it to a fine paste, do not add additional water and set aside
- In a pan, add 1 tsp oil and fry the Onion until golden brown
- Grind the fried onion to a fine paste and set aside
- In another pan, add 1 tsp butter and add the mushrooms. Do not cut the mushrooms to small pieces. Just cut them into halves and the leave the smaller ones as is.
- The mushrooms will start to release their water content. Cook until all the water evaporates on medium heat
- Once all the water content is gone, transfer the butter fried mushrooms in a bowl and set aside
- Take a deep pan, heat some oil and add the whole spices
- Next add the fried onion paste and cook on a medium flame, until the color changes to a brownish tinge and the oil starts to separate.
- Next add the tomato and cashew paste, mix well. Cook till the oil separates again and the mixture stops sticking to the vessel on a medium flame and the overall color will change to a darker orange.
- Next add the spice powders - Red Chilli, Turmeric, Coriander, & Black pepper. Stir all the ingredients to marry into the mixture
- add the sauteed mushrooms. Stir to coat the masala and cook on a low flame
- Add the milk soaked in saffron and stir well. Check for spice levels and adjust accordingly
- Add Salt, Kasuri methi, Garam masala and Sugar
- Next add the curd and cook on closed lid for 4-5 mins on a low flame
- Mushrooms cooked in a Cashew gravy is ready to be served with Rotis and Rice. Garnish with Coriander leaves.
- You may also serve the dish with some rice of your choice, I prefer with a Peas pulav
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Jyothi Varne
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Irresistible… feeling hungry for mushrooms…