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

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

With dried methi / Kasoori methi

Cleaned Mushrooms

With onions and spice powders

With Mushrooms

With yogurt/curd

Getting cooked

Getting cooked with water

With Cashew paste

Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy served with poori

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.