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…
- 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
- 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.