Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy

Already I have few mushroom types of gravy; again, this one is different from all those gravies – spicy and sour gravy for poori, chapathi and all Indian breads. I have accompanied this gravy with Poori.

I am taking this to Fiesta Friday #63 hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy

Ingredients:

  • Mushrooms – 300 gm
  • Dried Methi leaves / Kasoori Methi – a fistful full
  • Onions – 2 nos
  • Tomatoes – 1 no
  • Red chili powder – 1 tsp
  • Coriander powder – ½ tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 2 tbsp
  • Cashew nuts – 7 nos
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the mushroom. Chop them roughly into pieces.
  • Soak the cashew nuts in water for 15 minutes and grind them to fine paste by adding little water.
  • Heat oil the kadai, add in the methi leaves and wait for a minute.
  • Add in the onions, ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they become mushy.
  • Add in the spice powders and cook until the raw smell goes off.
  • Add in the mushrooms, along with salt and cook until the mushrooms are half cooked.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in half cup of water, cover and cook until the mushrooms are cooked.
  • Add in the cashew paste and cook until the raw smell goes off.

Serve hot with poori or any Indian bread.

Note: I have prepared this semi-gravy, if you want it as dry, put in low flame for another few mins, keep on stirring, and garnish with coriander leaves.

 

 

5 Responses »

  1. Well, I have just learned that mushrooms are extremely good for our health! So, the next time I make them, I am going to use your recipe. It looks super delicious. So happy you shared this with us at FF! 😀

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