how to prepare mushroom gravy?

Ingredients:

• Mushroom – 250 gms (washed and cut in to pieces)
• Ghee- 3 spoons
• Bay leaf - 1
• Big Onion  - 1 (chopped)
• Ginger garlic paste - 1 and 1/2 tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Tomato puree – 1 cup
• Cashew nut paste – 200 gm
• Kasthurimethi – a pinch
• Corn flour – 50 gm
• Water to mix
• Salt to taste
• Coriander leaves for garnishing

Steps to cook:

1. In a pan add ghee, after it is heated add bay leaf, chopped onion and fry till it becomes golden brown.


2. Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute.


3. Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil.


4. Then add mushroom and cover with lid for 10 to 15 sec at low flame.


5. After mushroom become cooked add corn flour (take 1 cup water and add corn flour and mix, no lumps are formed) and allow it to boil.


6. Finally add coriander and Kasthurimethi leaves.

Serving suggestion:

We can also add fresh cream for this mushroom gravy at the final stage for increasing the taste.

Tomato puree preparation:

Take fresh tomatoes and wash it. Cut the tomatoes and grind it without water.

Cashew nut paste preparation:

Soaked Cashew Nuts (150 gms) in warm Water for 20 minutes.

Drained and Grind it to a smooth paste with 100 ml Water.

Hints:

Corn flour is used for thick gravy consistency

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