Category : Recipes

Sub Category : Vegan/Vegetarian

INGREDIENTS

FOR MASALA:

1 tsp coriander seeds / daniya seeds
½ tsp jeera / cumin seeds
¼ tsp pepper / kali mirch
4 dried kashmiri red chili

FOR GRAVY:

3 tsp oil
1 inch cinnamon stick / dalchini
½ tsp cumin / jeera
1 medium sized onion, finely chopped
1 tbsp ginger-garlic paste
2 to matoes, pulped
½ tsp turmeric powder / haldi
½ tsp garam masala powder
salt to taste
10 mushrooms, sliced
1 cup water, add as required
¼ cup cashew paste, prepared with 5 cashews
2 tbsp cream
2 tbsp coriander leaves, finely chopped
½ tsp kasuri methi / dry fenugreek leaves, crushed

INSTRUCTIONS

firstly, dry roast coriander seeds, jeera, pepper and dried red chili.
further blend to smooth powder and keep aside.
now in a large kadai heat oil and saute cumin seeds, cinnamon stick.
also add onions, ginger garlic paste and saute till they turn slightly golden brown.
further add tomato pulp and saute till oil separates from sides.
additionally add turmeric powder, garam masala powder, prepared masala powder and salt.
saute on low flame for a minute or till masalas are cooked well.
add sliced mushrooms and mix gently.
cover and simmer for 5 minutes, or till mushrooms sweat.
further add 1 cup of water and cashew paste.
mix well. cover and simmer for 15 minutes, or till mushrooms cook completely.
add cream, coriander leaves and kasuri methi. mix well.
finally, serve mushroom curry with rice or roti.