Mushroom Masala | Mushroom Curry | Mushroom Gravy Recipe
15 - 20 roasted cashews
2 tbsp roasted poppy seeds
1/2 tsp fennel seeds
1 tsp oil 1 medium onion, finely chopped
1 tsp ginger-garlic paste
1/3 cup tomato puree
2 tbsp coriander powder
1/2 tbsp chilli powder
1/4 turmeric powder
1 tsp garam masala
200 g mushroom, sliced
Salt to taste
1 tsp kasuri methi | dry fenugreek leaves, crushed
1 tbsp cashew paste + 1 tbsp water (Mixed together)
In a bowl, add cashews, poppy seeds, fennel seeds & little water.
Blend into a smooth and creamy paste.
In the pan, heat oil and cook the onion until translucent, then add ginger-garlic paste and saute.
Add in the tomato puree, coriander powder, chilli powder, turmeric powder, garam masala.
Mix well and cook on medium heat for 2 - 3 minutes or until the paste thickens and releases oil.
Now add salt, cashew paste and 1/4 cup of water, mix & cook for a minute on low heat.
Add mushroom mix well, cover and cook for 3 - 4 minutes or until mushrooms gets tender.
Finally, add kasuri methi and mix well. Drizzle some cashew paste and serve immediately.