I always have trouble deciding what to make for dinner. I have made this mushroom curry twice and i absolutely love it. It goes well with rotis/phulkas. Though i haven’t tried the combination, i am sure it will pair well with any long grained rice as well.
The recipe has been adapted from Mallika Badrinath’s – “100 delicious vegetarian gravies”. I have made the dish less rich to suit my palate.
This version of mushroom curry is creamy and tasty. It pairs well with any indian bread.
Recipe type: Sides
- 200 grams Mushrooms, quartered
- 2 medium size Onions, sliced
- 2 medium sized Tomatoes, chopped finely
- 15 pieces, Cashewnuts
- ¼ teaspoon Garlic paste
- ¾ teaspoon Ginger paste
- ½ teaspoon Red chilli powder
- ¼ teaspoon Garam Masala
- 2 +1 tablespoons oil
- 2 tablespoons finely chopped coriander
- 1.5 glasses Water
- Salt to taste
- Soak the cashewnuts in half a glass of warm water for 5- 10 minutes
- Grind the cashews to a fine paste. Keep the cashew milk aside.
- Heat 1 tablespoon of oil in pan.
- Fry the mushrooms till the water from the mushrooms evaporates. Keep the mushrooms aside.
- On a separate pan, heat the remaining 2 tablespoons of oil in a pan and fry the onions till it is brown.
- Add the ginger garlic paste and fry till the raw smell disappears.
- Now add the tomatoes and fry it really well, till its mushy and pulpy.
- Add salt to taste.
- At this stage, add the cashewnut milk and ¾ glass of water and boil well.
- Now add the cooked mushrooms and garam masala and boil once.
- Garnish with coriander and Serve Hot!
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