Mushroom in cashew nut & curd gravy

Gravies add the whole body or content to Indian recipes. As rotis & rice form the staple diet in Indian cuisines, gravy form a basic part to go along with it. There are n’ number of ways of making the same or similar kind of gravies which mainly includes onion-tomato, only tomato, green masala , curd, cashew nut, coconut, poppy seeds, roux…etc etc as even I am unaware how many of them are there.  

It is easier to make any kind of dish if the basic of making gravy is known. I was initially very much avid to know how people make so many variations with a single vegetable as I was familiar with one and only funda in gravy making; one reduced to the simplest & significant form possible without loss of generality I suppose, “Sautéed onions, tomatoes with turmeric & red chilly powder”.  

To my curiosity I started collecting the various blending ideas with recipe booklets & my own cook mentor “Google highness”, one great invention! Many of which is described in Saroj’s Cook book  Here I made two kind of gravies, where mushroom was my choice of ingredient to add up. 

Call it Mushroom kadai or Mushroom dahivale …the choice is left with you!!  

You just need Button mushrooms 15 to 20 for each item or paneer or any vegetables of your choice. Servings for 3 people.

  

Mushroom in cashewnut gravy

 

For the gravy 

• Onion 1 medium sized sliced
• Cashewnuts 15 to 20 soaked in water for 15 minutes
• Turmeric powder ¼ tsp
• Red chilly powder 1 tsp
• Jeera powder ½ tsp
• Garam masala powder 1 tsp
• Ginger garlic paste 1 ½ tsp
• Salt
• Oil 

Sautee onions till its golden brown. Grind cashewnuts and sautéed onions into fine paste. In the same pan fry ginger garlic paste and add the ground masala to it. Add spice mix and keep stirring for a while till the raw taste of cashew goes nil. Add mushrooms and cook till the mushrooms are done. Garnish with coriander leaves.

Mushroom in curd gravy

 For the gravy

• Onions chopped finely 1

• Garlic chopped finely 3 to 4 pods

• Green chilies chopped finely 4

• Ginger chopped finely 1 tsp

• Turmeric powder ¼ tsp

• Kalongi or onion seeds 1/4 tsp

• Red chilly powder ½ tsp

• Garam masala 1 tsp

• 1 tsp of any flour [corn, wheat or all purpose]

• Curd 1 cup

• Salt

• Oil

Sauté onions, garlic, ginger & green chilies till transparent. Add spices together and stir for a while. Add the flour and keep stirring till everything is blend together. Add curd and cook for a while in slow flame. Keep stirring, add mushrooms & salt to taste. Garnish with coriander leaves.