Producer: Priyanka Das Editor: Manuj Yadav
Ingredients Mushroom – 75 grams Big onion – 1 Tomatoes – 2 Ginger garlic paste – 1 tbsp Red chilli powder – 1 tbsp Coriander powder – 1/2 tsp Kashmiri chilli powder – 1 tbsp Garam masala – 1 tsp Oil – 2 tbsp Bay leaf – 1 Fennel – 1/2 tsp Cinnamon Cloves – 2 Cashew – 6 Coriander leaves – a little Salt as required
Prepare cashew paste. Start by soaking the cashews in hot water for 10 minutes. Then, blend them into a smooth paste using a mixer grinder. This is done to achieve a creamy cashew paste for your recipes.
Preheat a pan in the oven, then add oil. Heat the oil and carefully add fennel seeds, cinnamon, cloves, and bay leaf.
Next, add a finely chopped large onion to the mixture and sauté properly. Now, add ginger and garlic paste to the pan and fry the mixture.
Next, add finely chopped tomatoes and sauté. Then, add turmeric powder, red chilli powder, Kashmiri chilli powder, coriander powder, and garam masala.
Add the ground cashew paste to the mixture and sauté. Then, pour in water and the required amount of salt. Mix well.
Garnish the dish with chopped coriander leaves and stir gently. Your mushroom gravy is now prepared and ready to be savoured.