(Thick brown coloured curry, cooked in cashew nut paste, yogurt and lime)
EXIF Details: f/5.6 | ISO 800 | 1/80sec | 105mm
ü 250 gms button mushroom
ü 2-3 Cups Refined Oil, to shallow fry mushrooms
ü 1/2 Tbsp butter
ü 1-2 Sticks Cinnamon
ü 1 Tsp Cumin Seed (Jeera)
ü 1 Tsp Black Pepper
ü 1 Piece Brown Cardamom
ü 2-3 Cloves
ü 1 Tbsp Musk-melon seeds
ü 1 Curry Leaf
ü 1 Tbsp Ginger Garlic Paste
ü 2 Tbsp Crushed Onion
ü 3 Green Chillies
ü 1 Tsp turmeric powder
ü 1 Tsp coriander powder
ü 1 Tsp red chili powder
ü Salt for taste
ü Water, to de-glaze pan
ü 250 gm tomato puree
ü 1 Tsp Sugar little bit
ü 2 Tbsp cashew nut paste
ü 1 Tbsp lime
ü 2 Boiled Eggs
ü 1/2 cup Yogurt
1. Cut the button mushroom into 2 halves, shallow fry the mushroom in Oil, Butter and Salt.
2. In a pan, dry all the ingredients (Cumin Seeds, Black Pepper, Brown Cardamom, Cloves, Cinnamon, Musk-melon seeds) and grind the dried spices in the mixer to make “Garam Masala”.
3. Heat the oil in the pan and sauté the curry leaf, sliced green chilli, crushed onion, ginger garlic paste and salt (as per taste) till the crushed onion colour changes to light brown.
4. Add the turmeric powder, coriander powder, red chilli powder and cook them with little water for 5-10 minutes.
5. Add tomato puree, cashew nut paste, Garam Masala (from, Step 2) and the lime; cook for 5-10 minutes.
6. Now add the sugar and yogurt and stir the gravy for 10-15minutes, ensure that 80% of the pan is covered with lid.
7. Add the fried mushroom and cook for 5-10 minutes.
8. Add 3/4 cup of water and cook the mushroom in high flame for 3-5 minutes until the gravy becomes thick.
And the mushroom curry is ready to be served; Garnish the dish with sliced boiled eggs and coriander leaves.