The pudina kalimirch gravy is prepared with the three greens spinach, mint and coriander which not only gives taste but also the rich green colour to the gravy. This authentic dish is normally made with paneer in the chettinaad region of tamil Nadu and with beef in kerala. Here I’ve made it with lovely button Mushrooms and made a shahi gravy with cashew paste and yogurt. Makes a lovely combo with Indian breads like chapatis, naans or phulkas.
Yield / Serves
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Button Mushrooms - 400 gms
Spinach leaves puree - 1 cup
Mint leaves puree-1/2 cup
Coriander leaves puree-1/2 cup
Cumin seeds- 1 tsp
Cashew paste -1/4 cup
Red chilli powder - 1 tsp
Garam masala powder - 3/4 tsp
Coriander powder - 1 1/2 tbsp
Black pepper powder - 1 tbsp
Turmeric - 1/2 tsp
Amchoor powder /dry Mango powder - 1/2 tsp
Onions - 2 medium
Lemon juice - 1 tbsp
Ginger garlic green chilli paste - 2 tbsps
Salt to taste
Oil/ butter - 2 tbsp
Blanch the button Mushrooms in boiling water for 2 minutes. Strain and keep aside.
Heat 2 tbsp oil or butter in a kadhai. Add cumin seeds.
As it splutters add the chopped onions and saute till transperant and pinkish.
Now add the ginger garlic green chilli paste and saute for a while.
Add the cashew paste and saute for a minute.
Add the first four spice powders and saute well sprinkling little water to avoid burning of the masalas.
Add the yougurt and cook for a minute.
Now add all the 3 purees one by one and simmer for 3 to 4 minutes.
Add salt, dry Mango powder, black pepper and mix well. Continue simmering on low heat.
Now add the button Mushrooms and squeeze in juice of the lemon.
Simmer further for 2 minutes. Switch off the flame. Garnish with fresh cream and serve hot with any idian flat breads.
Spicy, creamy pudina kalimirch gravy. Garnish with few mint leaves.
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