Mushroom has always been a favorite vegetable of mine. Hence when I happened to see this recipe in Vanitha magazine, I could not resist trying it out. Since then I have been making this dish every time I buy mushrooms, or rather I have been regularly buying mushrooms so that I can prepare this dish. So here is the recipe for you with a few variations from the original!
Serves around 4-5 people
|Oil||- 3 tbsp|
|Spring Onion||- 8 stems|
|Onion||- 1 (around 0.9 lb)|
|Ginger Garlic Paste||- 1 1/2 tbsp|
|Turmeric Powder||- 1 tsp|
|Chilly Powder||- 1 tbsp|
|Kashmiri Chilly Powder||- 1 tsp|
|Coriander Powder||- 2 tsp|
|Cumin Powder||- 1 tsp|
|Tomato||- 1 (0.2 lbs - chopped)|
|Cashew nuts||- 15 no:s (1.1oz.)|
|Mushroom||- 1 lbs (each cut into 4-5 pieces)|
|Whole Milk||- 2 tbsp|
|Salt||- to taste|
- Heat oil in a pan and add chopped onions and the white part of the spring onions (chopped).
- Saute until they turn to a slight brown color.
- Add ginger garlic paste and saute until the raw smell is gone.
- Add the chilly powder (both regular and kashmiri), coriander powder, turmeric powder and cumin powder to the sauteed onions and mix well until the raw smell is gone.
- Add chopped tomatoes to the pan and saute until they turn mushy.
- Boil the cashews in 4-5 table spoons of water for 2-3 minutes in a microwave and make a paste of it.
- Add the cashew paste to the pan and mix to combine well.
- Add the mushrooms and salt to the pan and mix well.
- Cook it covered for 5-6 minutes.
- Add the milk and the green part of the spring onions to the dish and turn off the stove.
This dish goes well with special rice dishes like Ghee Rice, Fried Rice, Vegetable Biryani, Pulao etc as well as with Roti and Naan.