Archive for the ‘Mushrooms’ Category

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.

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Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook.  This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook….. 

The recipe goes this way 

  • Mushrooms – a packet which consist of 12 to 15 mushrooms
  • Paneer- 10 to 15 cubes
  • Tomatoes- 1 big diced
  • Green chilies – 4 to 5
  • Coriander leaves to garnish
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder- ½ tsp
  • Tandoori masala – 1 tsp
  • Oil as required
  • Salt as required 


  • Heat oil in a pan & add jeera to splutter

  • Add sliced mushrooms and paneer to it

  • Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

  • Add all the spice powders to it & toss for another 2 minutes.

  • Add diced tomatoes and green chilies at this stage.

  • Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

  • The whole cooking is done on slow to medium flame.

As Tandoori masala is added it gives a grilled taste.

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