SPICY MUSHROOM CURRY
Mushroom in spicy cashew gravy is an exotic vegetarian dish with lip-smacking flavor. This tastes same as cashew chicken masala gravy and I recommend all non veggies to try this mushroom dish as it is the great substitution for a chicken dish. Cashew / Kaju add rich and creamy texture to this dish. This tastes heavenly and just impress your family with this mushroom recipe. Sure, this makes your meal very delectable. This is a curry based mushroom dish which is a great combo of hot steamed rice or chappathi. Those who need a thick gravy can skip adding the water to the gravy. Hope you all love this restaurant style kaju mushroom curry and here is the recipe showing how to make spicy kaju mushroom curry/mushroom cashew curry. Do try and enjoy...
INGREDIENTS
Mushroom - 100 gm
Tomato - 1, medium, finely sliced
Ginger garlic paste - 1 tbsp
Cashews - 10 nos, soaked in water, make paste
Chilly powder(kashmir) - 3 tsp, less spicy but fine color as it is kashmir chili
Coriander powder - 2 tsp
Turmeric powder - half tsp
Fennel seed powder - half tsp
Milk - quarter a cup
Curry leaves
Salt
Oil
Shallots ( 1 tsp, chopped)
Coriander leaves chopped
PREPARATION
- Heat oil in a wok and when hot add finely sliced tomato and ginger garlic paste. Saute until it turns mushy and raw smell disappears and then set aside.
- Now in the same wok add 1 tsp of oil, toss the chopped mushrooms well. Do not add salt now. Toss for 2 minutes and add the sauteed tomato to this and mix well.
- To this add chili powder, coriander powder, turmeric powder, fennel seed powder, cashew paste, and salt. Combine well and let it cook for few minutes.
- After 5 minutes add 1 cup of hot water and let it cook until the oil separates.
- When done, add milk and again cook for few minutes.
- Finally, temper it by heating a tsp of oil in another pan and fry shallots chopped and curry leaves. When done, pour it over the curry.
- Garnish with chopped coriander leaves.
- Serve along with steamed rice......or chappathi , poori, nan..
