Mushroom's are used for Soup, Fried Rice, Gravy and as Popcorns. Today we will try a very interesting gravy which has the creamy texture without the use of any fresh cream added to it.
Ingredients:
1.Button Mushroom 150gms ( 15 button mushrooms)
2. Onion 1 + 1/2
3. Tomato 1
4. Garlic+ Ginger 5-6/ 1/2 inch
5. Green Chilly 1
6. Red Chilli Powder 1 tsp
7. Coriander Powder 1 1/2 tsp
8. Turmeric Powder 1/4 tsp
9. Warm Milk 1/2 cup
10. Cashews 12-15 No
11. Green Capsicum 1/4 cup (very finely sliced)
12. Paneer a handful( Grated)(Optional)
13. Bay Leaf+Cinnamon+Green Cardamom+Clove
Method:
1. Soak the cashews in warm milk for 15-20 mins.
Wash the mushroom. Cut them into small pieces without the stock. If you need add the stock but don't add to much of it. Just use 2-3 pieces.
2. Wash and cut the gapsicum. Finely sliced.
3. Grind one onion , ginger and garlic in to a fine paste. Cut the other half onion into thin slices.
4. Grind the tomato into a smooth paste and set aside.
5. After the cashew is soaked for 15-20 mins grind it to a fine paste.
6. Heat oil in a kadai. Add the bayleaf, cinnamon, clove, green chilly and green cardamom.
Then add the thin sliced onion. Saute for 2 mins.
7. Then add the onion and ginger-garlic paste . Cook for 2 mins until the raw smell is gone.
8. Then add the tomato puree and salt. Close the lid and cook for 2 mins in low flame.
9. Add in all the spices, cook for a min and then add the mushroom and capsicum.
10. Add half cup of water, close the lid and cook for 5-10 mins in low flame or until the mushroom
and capsicum is cooked.
11. When it is cooked add the cashew paste and little bit of water. Bring it to nice boil for 3 mins.
You can see the change in the color of the gravy.
It will turn to golden brown and become thick. If you feel its very thick add little warm water.
12. If your using paneer just grate it inside the gravy before you turn of the flame.
Your Creamy and Tasty Mushroom Gravy is ready.
Ingredients:
1.Button Mushroom 150gms ( 15 button mushrooms)
2. Onion 1 + 1/2
3. Tomato 1
4. Garlic+ Ginger 5-6/ 1/2 inch
5. Green Chilly 1
6. Red Chilli Powder 1 tsp
7. Coriander Powder 1 1/2 tsp
8. Turmeric Powder 1/4 tsp
9. Warm Milk 1/2 cup
10. Cashews 12-15 No
11. Green Capsicum 1/4 cup (very finely sliced)
12. Paneer a handful( Grated)(Optional)
13. Bay Leaf+Cinnamon+Green Cardamom+Clove
Method:
1. Soak the cashews in warm milk for 15-20 mins.
Wash the mushroom. Cut them into small pieces without the stock. If you need add the stock but don't add to much of it. Just use 2-3 pieces.
2. Wash and cut the gapsicum. Finely sliced.
3. Grind one onion , ginger and garlic in to a fine paste. Cut the other half onion into thin slices.
4. Grind the tomato into a smooth paste and set aside.
5. After the cashew is soaked for 15-20 mins grind it to a fine paste.
6. Heat oil in a kadai. Add the bayleaf, cinnamon, clove, green chilly and green cardamom.
Then add the thin sliced onion. Saute for 2 mins.
7. Then add the onion and ginger-garlic paste . Cook for 2 mins until the raw smell is gone.
8. Then add the tomato puree and salt. Close the lid and cook for 2 mins in low flame.
9. Add in all the spices, cook for a min and then add the mushroom and capsicum.
10. Add half cup of water, close the lid and cook for 5-10 mins in low flame or until the mushroom
and capsicum is cooked.
11. When it is cooked add the cashew paste and little bit of water. Bring it to nice boil for 3 mins.
You can see the change in the color of the gravy.
It will turn to golden brown and become thick. If you feel its very thick add little warm water.
12. If your using paneer just grate it inside the gravy before you turn of the flame.
Your Creamy and Tasty Mushroom Gravy is ready.
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