Cashew Mushroom Masala

 

Ingredients

• For Gravy

  3 very ripe Red Tomatoes

  1" Ginger piece

  1/4 cup Cashew nuts ((Soaked for 15 mins))

  3 Green chilies

  4 Garlic Cloves

  2 Cardamoms

  3 Cloves

  2 Red Chilies

  1/2 tsp Pepper

  1/4 cup Curd with Cream (malai)

   Sufficient water to grind to a soft paste

• For the Curry

  1/2 cup Oil

  3/4 cup Cashew Nuts

  150 gm Mushrooms

  1 Onion Thinly Chopped

  1 tsp Cumin seeds

  1/2 tsp chili Powder

  1/2 tsp Garam Masala

  1/2 tsp Dry Coriander Powder

   2 tsp Kashmiri chili Powder

  Salt to taste

  350 ml Water

  1 tbsp Ghee

  2 tbsp Chopped Green Coriander

  1/2 Lemon Juice

Method

1. Add all the ingredients for the gravy to the mixer and grind to a soft paste without any fragments.
2. Heat oil and fry half of the Cashew Nuts.
3. Add Mushrooms and fry until the Cashew Nuts turn lightly golden brown and set aside.
4. Add Cumin seeds, chopped onion, and fry until golden brown.
5. Mix Red Chili Powder, Kashmiri chili Powder, Garam Masala, Coriander powder and fry thoroughly.
6. Add the ground paste and let it cook for 3-4 minutes, add 350 ml of water and let the gravy cook until the oil separates. 
7. Add salt to taste.
8. When the oil separates, add Cashew Nuts and Mushrooms and let it cook for 3-4 minutes.
9. Add chopped Coriander and some ghee and let it cook for another minute.
10. Add the juice of a half slice of lemon and remove it from the flame.
    

 Tips

1. The Tomato-Cashew paste that is used as a base in this curry should be smooth and even without any fragments. Only then we get the best taste. To get a smooth paste, Cashew nuts should be soaked and then ground.

2. Onions should be chopped in an even and thin manner and fried well. That gives thickness to the gravy and taste to the curry.

3. Cashews and Mushrooms should be fried together. That will keep the Mushrooms from going soggy. To get the perfect fry, first fry the Cashews a little and then add Mushrooms and continue drying until the Cashews turn brown.

4. If the Mushrooms are fried too much, they become wafer thin and the curry does not taste all that good.

5. Cut the Mushrooms into only two halves. They should not be chopped into too small pieces.

6. I add ghee at the very last before taking the curry off the flame. It gives the curry a balanced taste.

How does the Curry get its colour?

1. The colour to a curry comes from the ingredients and the way it is fried. I have used Kashmiri Red chili powder along with regular Chili powder for this curry. It has a strong flavor as well as a rich colour.

2. If you do not have Kashmiri Chili powder, use a table spoon of our regular chili Powder.

    

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