Yields4 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins
2cupsMushroom (I normally use bellas for this curry)
1Cinnamon bark
1Bay leaf
1tspCumin seeds
1tspOnion (thinly sliced)
1tspGinger-garlic paste
2Tomatoes (blanched and pureed)
12tspSalt (as required)
½tspTurmeric powder
2tspChilli powder
1tspCoriander powder
1tspGaram masala
10Cashews (soaked and pureed)
2tbspFresh cream
1tspDried fenugreek leaves
1
Heat oil in a saucepan and add the bay leaf, cinnamon bark, and cumin seeds for a minute or so, until the aroma fills the kitchen.
2
Add the sliced onions and saute until translucent. Add the ginger-garlic paste and saute until the raw smell goes away.
3
Pour in the tomato puree and add all the masalas, coriander powder, chilli powder, turmeric powder, garam masala, and salt as per your taste. Mix well and let it cook for about 5 mins.
4
Add the cashew puree and saute until well mixed. Bring in the sliced mushrooms and mix gently so as to not break the pieces.
5
Pour in a cup of water and leave it on simmer for about 10-15 minutes. Add a couple of tbsp of fresh cream, garnish with dried fenugreek.
6
Serve hot with chapatis or rice.
Ingredients
2cupsMushroom (I normally use bellas for this curry)
1Cinnamon bark
1Bay leaf
1tspCumin seeds
1tspOnion (thinly sliced)
1tspGinger-garlic paste
2Tomatoes (blanched and pureed)
12tspSalt (as required)
½tspTurmeric powder
2tspChilli powder
1tspCoriander powder
1tspGaram masala
10Cashews (soaked and pureed)
2tbspFresh cream
1tspDried fenugreek leaves
Directions
1
Heat oil in a saucepan and add the bay leaf, cinnamon bark, and cumin seeds for a minute or so, until the aroma fills the kitchen.
2
Add the sliced onions and saute until translucent. Add the ginger-garlic paste and saute until the raw smell goes away.
3
Pour in the tomato puree and add all the masalas, coriander powder, chilli powder, turmeric powder, garam masala, and salt as per your taste. Mix well and let it cook for about 5 mins.
4
Add the cashew puree and saute until well mixed. Bring in the sliced mushrooms and mix gently so as to not break the pieces.
5
Pour in a cup of water and leave it on simmer for about 10-15 minutes. Add a couple of tbsp of fresh cream, garnish with dried fenugreek.
AuthorPriyanka SivaramakrishnanDifficultyBeginner