Ingredient:
1 1/2 cup sliced mushrooms
3/4 cup cubed onions
1/2 cup chopped tomatoes
1/2 inch ginger
2 garlic cloves
6 to 8 almonds or cashews
1.5 tbsp oil
small piese of bay leaf
2 green cardamoms
1 small cinnamon stick
1/2 to 3/4 tsp red chili powder
1/2 to 3/4 tsp light garam masal
1/2 to 3/4 tsp coriander powder
1/4 tsp kasuri methi
salt to taste
few coriander leaves chopped
Method:
Blanch onions and cool them. Add them to a blender along with tomatoes, cashews or alomonds, ginger and garlic.
Make a fine paste and set aside.
Heat oil in a pan and sauté bay leaf, cinnamon and cardamoms. Pour the onion tomato puree and cook until the mixture thickens. Add red chillli powder, coriander powder and garam masala. Sauté on a low heat until the mixture leaves the sides of the pan. Add mushrooms and salt. Sauté for 2 to 3 mins.
Pour water as needed and cook until the mushrooms turn tender. Bring the gravy to a desired consistency by adding more water if needed.
Sprinkle kasuri methi. Cover and swithch off the stove.
1 1/2 cup sliced mushrooms
3/4 cup cubed onions
1/2 cup chopped tomatoes
1/2 inch ginger
2 garlic cloves
6 to 8 almonds or cashews
1.5 tbsp oil
small piese of bay leaf
2 green cardamoms
1 small cinnamon stick
1/2 to 3/4 tsp red chili powder
1/2 to 3/4 tsp light garam masal
1/2 to 3/4 tsp coriander powder
1/4 tsp kasuri methi
salt to taste
few coriander leaves chopped
Method:
Blanch onions and cool them. Add them to a blender along with tomatoes, cashews or alomonds, ginger and garlic.
Make a fine paste and set aside.
Heat oil in a pan and sauté bay leaf, cinnamon and cardamoms. Pour the onion tomato puree and cook until the mixture thickens. Add red chillli powder, coriander powder and garam masala. Sauté on a low heat until the mixture leaves the sides of the pan. Add mushrooms and salt. Sauté for 2 to 3 mins.
Pour water as needed and cook until the mushrooms turn tender. Bring the gravy to a desired consistency by adding more water if needed.
Sprinkle kasuri methi. Cover and swithch off the stove.
