Mughlai Mushroom - Mushrooms Cooked In A Cashew Based Gravy
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About Mughlai Mushroom - Mushrooms Cooked In A Cashew Based Gravy
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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Recipe Time & More
Ingredients
- packet Button Mushrooms one
- 2 Tomato medium sized
- 1 Onion medium sized
- 3 Green Chillies
- 2 leaves Coriander
- 1 tsp Ginger Garlic Paste
- 2 / Whole Spices 1 bay leaf, 1 inch cinnamon , jeera/cumin seeds - tsp, or elaichi elaichi
- 2 tbsp Milk
- a strands Saffron
- 8 Cashews soaked in water for 20 mins
- 1 tbsp Curd
- 1 tbsp Cream optional
- 2 leaves Kasuri Methi or fenugreek dry fenugreek
- 1/2 tsp Sugar
- 1 tsp Butter
- red chili powder as per taste
- 1 tsp Black Pepper Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1-2 tsp Salt or as per taste
- Oil
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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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6 Comments
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This is so tempting! Thank you.
This looks incredible! I need to try it.
I’m eager to make this recipe!
Such a perfect dish! Thank you.
I’m excited to try this recipe!
Irresistible… feeling hungry for mushrooms…