Mushroom Masala

This mushroom masala is easy to make, and a fantastic dish for these cold days!

400 grams Mushrooms in slices

3 Bayleaf 

5 Clove 

4 Green cardamom 

12 Black pepper 

1 stick Cinnamon 

1 tsp cumin

1 tsp coriander seeds

2 Onions chopped

3 garlic cloves chopped

1 piece ginger 2.5 cm chopped

1 Green chilli chopped ½ tbsp

2 tbsp Besan (chickpeas flour)

1 tsp  Turmeric powder 

2 tsp  Kashmiri red chilli powder  

1 tsp Coriander seeds crushed

1 tsp cumin freshly grinded

1 tsp Garam masala 

1 tbsp  Kasoori methi  

1 tsp Salt 

1 cup plain yogurt

2 tomatoes finely chopped

10 cashews soaked in water for 2 hours

3 tbsp Water 

2 tbsp oil

In a pan, saute the mushroom for 2-3 minutes. They have to be half way cooked through.

Heat a pan, and add oil. When the oil is hot, add bay leaves, coriander seeds, cumin, cloves, black pepper, cardamom, and cinnamon. Simmer them for 7 minutes to release their aroma. Add chopped onions, garlic, green chili, tomatoes, and ginger to the pan and sauté them until they turn translucent. Add the green chili, and the besan. Mix it well.

Add turmeric powder, Kashmiri red chilli powder, cumin, garam masala, coriander,  and salt. Cook them for 3 minutes at low flame. Add the yogurt, and kasoori methi and cook it for 3 minutes. Add  water, and mix it well. Incorporate the diced mushrooms, and cook them in the gravy.

Blend the cashews in a blender with 3 spoons of water. Add this cream to the gravy. Correct it for salt and chili powder. Cook it at low-medium temperature for 5 minutes. Serve it warm. ENJOY!