Spicy Mushroom Gravy


Crimini Mushroom chopped 1 large bowl.
Onion 1 large
Tomato 2 medium size
Green chillies 2
Garlic minced 1 tsp
Ginger minced ½ tsp
Tamarind grape size
Poppy seeds ¼ tsp
Cashew 4-5
Sesame seeds ¼ tsp (Optional)
Peppercorns 4-5
Cloves 3
Cinnamon small piece
Cumin ¼ tsp
Coriander leaves / Mint leaves 1 bunch
Red chilli powder 1 tsp
Coriander powder 1-2 tsp
Turmeric powder ¼ tsp
Butter 1 tsp


1. Heat oil in a frying pan, add cloves and cinnamon.
Add pepper corns, cumin and green chillies fry them.
Add cashew, sesame seeds and poppy seeds fry them.
Now add ginger, garlic and onions fry them for few minutes.
Add tamarind, tomato and little salt. Fry them until tomatoes become soft.
Add red chilli powder, coriander powder and turmeric powder.
Finally add chopped coriander/ mint leaves fry them for 2 minutes and switch off the stove. Let it cool.Take this fried masala in a blender, add little water and grind into smooth, thick paste.

2. Wash and cut the mushrooms into pieces. Heat butter in a pan, add chopped mushrooms and salt. Cover the lid and let it cook.

3. Now add the ground masala (step 1) into it. Add water and salt.
Cook for another 5 minutes in medium heat. (For thick gravy less water is enough otherwise more water can be added)

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