Course : Main

Cuisine: Indian

Servings: 5-6 pax

Prep Time: 15 minutes

Cook Time : 20 minutes

Total Time: 35 minutes

Ingredients:

• 500 gms white button mushrooms

• 4 medium size chopped onions

• 5 medium size tomatoes puréed

• 1/2 tbsp chopped garlic

• 1 chopped green chilli

• 1 tsp chopped ginger

• 10-12 chasewnuts paste

• 1 cinnamon stick

• 2 green cardamom

• 1 tsp jeera/cumin seeds

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1/2 tbsp coriander powder

• 1 tsp garam masala

• 1 tbsp kasuri methi

• some chopped coriander leaves

• salt as per taste

Method:

1. Wash and chop the mushroom into 2 or 4 big pieces . Keep aside for future use.

2. Soak all the chasewnuts in some warm water for 10 minutes then grind into a fine paste.

3. In a kadai heat 4 tbsp oil then add the cinnamon and cardamon. To it add the jeera when it splutters saute the garlic then the ginger. Add the onions and green chilli and cook on low flame till slightly golden brown in colour.

4. Add the tomato puree and cook on low to medium flame stirring at intervals till drops of oil are seen on the sides of the kadai or on the top of the masala. Add all the dry spices along with the cashewnut paste, kasuri methi and salt. Mix well.

5. Add all the chopped mushrooms then cover and cook on low flame stirring occasionally till the mushrooms are soft.

6. Remove in a serving bowl and garnish with some coriander leaves.

Enjoy with rice, paratha naan or chapati.