Mushroom masala

mushroom masala.png

Ingredients:-

  1. Oil– 3 tbsps.
  2. Cloves – 2 numbers
  3. Cardamom – 3 numbers
  4. Cinnamon – 1″ stuck
  5. Bayleaf – 1 number
  6. Onion – 2 numbers;medium
  7. Greenchilly – 2 numbers
  8. Ginger – 1 tsp.
  9. Garlic – 5 big cloves
  10. Turmeric powder – 1/2 tsp.
  11. Coriander powder – 2 heaping tsps.
  12. Kashmiri chilly powder – 1/2 tsp.
  13. Crushed cumin seeds -1/4 tsp.
  14. Thick curd -2 tbsps.
  15. Tomato – 1/2 cup (pureed in mixer)
  16. Cashews – 1/4 cup soaked in hot water for 15-30 minutes nad ground to a paste
  17. Button mushrooms – 200 grams; thinly sliced
  18. Salt to taste
  19. Water – 1.5 cups
  20. Fresh cream – 2 tbsps.
  21. Cilantro – 1 tbsp; chopped

Method:-

  1. Grind together the onions, greenchillies, garlic and ginger to a smooth paste using a mixer/grinder.
  2. Heat 3 tbsps. of  oil in a broad non-stick pan and add the whole spices and cook for a few seconds. Stir in the ground onion paste. Sauté till the paste turns golden brown in colour.
  3. Stir in the coriander, turmeric and chilly powders and crushed cumin seeds. Cook for 2 minutes on low heat.
  4. Add the curd and cook till dry.
  5. Stir in the tomato paste and cook for 10 minutes or till the oil starts to separate.
  6. Add the sliced mushrooms, cashew paste, water and salt. Bring the mixture to a rolling boil and cover cook for 7-10 minutes.
  7. Finally add the cream, cilantro and remove from heat.
  8. Serve hot with chapathi/ butter naan.
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