Mushroom gravy in Cashew paste


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

Mushroom gravy with Cashew paste


  • 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


  • 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.


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