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.
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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