Mughlai Mushroom – Mushrooms Cooked In A Cashew Based Gravy

September 22, 2015

•

Jyothi Varne

2,510

Reads

Dinner, Lunch

Prep Time

1h

0m

Cook Time

0h

20m

Cuisine

Afghani • Homestyle Cooking • Indian • Mughlai

Yield / Serves

3 Servings

Category

Veg

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..

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 to taste

Oil for cooking

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.