Ingredients:
To marinate:
- Mushroom - 200 gm
- Turmeric powder - ¼ tsp
- Chili powder - 2 tsp
- Curd - 2 tbsp
- Salt to taste
To Roast and grind:
- Onion - 1 medium sized
- Tomato - 2 medium sized
- Ginger garlic paste - 1 tbsp
- Cashew nuts - 7-10 piece
- Curry leaf - 1 sprig
- Coriander powder - 1 tbsp
- Cumin powder - ½ tbsp
- Oil - 3 tbsp
Procedure:
- Clean all mushroom in
running water and pat dry. Cut them into pieces. Mix all the ingredients given
in “to marinate” and set aside for 20 min.
- Meanwhile, heat a pan
with oil and add cinnamon cloves cardamom powder. When nice aroma comes out,
cashew nuts and curry leaf. As it turns brown , add onion
and saute till onion becomes soft.
- To this combine
ginger garlic paste and saute till the raw smell leaves. Add coriander powder,
cumin powder, tomato, salt and saute. Then cool this mixture and
grind into a smooth paste.
- Heat the pan with oil,
add the marinated mushrooms and cook for 3-4 min stirring occasionally. Add the
masala paste and add little water if desired and close the lid until gravy gets
thickened.
