Kadai Mushroom

For day 2, I am here with some rich and creamy dish Kadai Mushroom. This gravy curry can be served with pulao, biryani or roti.  Adding cashew and almond paste to this recipe gives some extra  taste and richness.  If you do not want to add nuts paste, replace it with some heavy cream or half and half.  

Here is the recipe for delicious Kadai Mushroom.......

We need:


Mushrooms 2 cups
Tomato puree 1 cup
Chopped cilantro 1/4 cup
Bay leaf 1
Jeera / cumin seeds 1/2 spoon
Mustard seeds 1/4 spoon
Cinnamon stick 1 small
Cloves 2
Cardamom 1
Green chilies 2
Sugar 1 spoon
Cashew 10
Badam / almonds 5
Chili powder 1spoon
Coriander powder 1/2 spoon
Garam masala 1/4 spoon
Kasuri methi 1/2 spoon
Oil 1/4 cup


Method:


Soak cashew and almonds in hot water for 15 to 20 minutes and then make a smooth paste out of it.
Puree 2 medium tomatoes and keep aside.
Heat oil and add mustard seeds, cumin seeds and whole garam masala.
Saute for a minute in medium flame.
Now add tomato puree and let it cook for 3 minutes.
Now add cashew and almond  paste.
Add 1/2 cup water and let it cook for another 2 minutes.
Now add salt, sugar, chili powder, coriander powder and garam masala.
Mix well and add mushroom pieces.

Add 1/4 cup water cover and let it cook for another 10  minutes on medium flame.
Remove and give it a stir.
Check if the mushroom pieces are cooked, if not cook further till done.
Usually mushrooms take no longer than 8 to 10 minutes to cook.
Finally add kasuri methi and chopped cilantro.
Mix well and serve hot with pulao or roti.

Check to see what my fellow bloggers are cooking for BM 40.