Coming to vegetarian, when I prepare any type of variety rice, the first and foremost ingredient which comes to my  mind for gravy or curry is the mushroom. Already I have posted to two mushroom gravies one is with the combination of coconut and the other one with all Indian spices, now I have tried with cashew paste, which was delicious and yummy. The aroma, texture and the taste of the gravy was awesome.

Mushroom gravy with Cashew paste

Ingredients:

• Onion – 2 nos
• Tomato – 2 nos
• Ginger-garlic paste – 1 tbsp
• Mushroom – 200 gm
• Cashew nuts – 10 nos
• Turmeric powder – ½ tsp
• Chilli powder – 1 ½ tsp
• Coriander powder – 2 tsp
• Salt to taste
• Oil – 1 tbsp

Mushroom getting fried with onions and mushy tomatoes

Getting boiled

With Cashewpaste

Mushroom gravy with Cashew paste

Vegetable Briyani combo

Preparation:

• Finely chop onions and tomatoes.
• Heat water in a sauce pan, soak the mushrooms for 5 mins. Drain the water and chop a mushroom into 2 or 3 pieces.
• Soak cashewnuts in water for 10 mins and grind them to fine paste by adding little water.
• Heat oil in kadai. Put cardamom, cloves, cinnamon and star anise. Fry for 2 mins.
• Put the ginger-garlic paste and sauté till the raw smell goes off.
• Put the onions and fry till they turn golden brown, followed by tomatoes and fry till they become mushy.
• Put the mushrooms and all the spice powders with salt. Saute them for few mins.
• Pour in half a cup of water and cover with the lid, wait till the mushrooms is cooked.
• Pour in the cashew paste and allow it to boil. Keep in low flame, till the raw smell goes off.
• Remove from fire when the gravy thickens.

Serve hot with any variety rice and any type of Indian bread. I have accompained this mushroom gravy with Vegetable Briyani and Raita.