Mushroom Curry

Ingredients

• • Button mushroom - 250 grams
• • Spring onions - ½ bunch
• • White onions - 2
• • Tomatoes - 2
• • Ginger-garlic paste - 1 teaspoon
• • Red chilly powder - 1 ½ teaspoons
• • Green chillies (slit lengthwise) - 2
• • Jeera powder - ½ teaspoon
• • Coriander leaves (for garnishing) - 2 tablespoons
• • Garam masala powder - ½ teaspoon
• • Cashew nut paste - 2 tablespoons
• • Cream (fresh) - ¼ cup
• • Cumin seeds - ½ teaspoon
• • Oil (for frying) - as required
• • Ghee - 2 teaspoons

Method

• 1. Slice Onions lengthwise and chop tomatoes finely.
• 2. Cut spring onion stems and onions finely.
• 3. Wash mushrooms well, dry up moisture on a towel and then slice each into 2 pieces.
• 4. Heat little oil,add cumin seeds,slit chillies mushrooms, and fry for few minutes.
• 5. Add spring onions, mix well for another minute. Remove from oil and keep aside.
• 6. In the same pan heat little oil, fry onions till crisp.
• 7. Add Ginger-garlic paste, chilly powder and then chopped tomatoes.
• 8. When tomatoes become pulpy, pour enough water.
• 9. Mix in cashew nut paste and fresh cream.
• 10. Reduce the flame and cook for 2 minutes.
• 11. Add fried mushrooms, boil once and remove from fire.
• 12. Heat little ghee,when it melts,add garam masala powder and cumin powder and pour on top of gravy.
• 13. Mix gently and garnish with chopped coriander leaves.