PREP TIME: 15 Mins

COOKING TIME: 15 Mins

Ingredients – to roast and grind

Cloves – 2

Cardamom – 1

Cinnamon – 1 small piece

Fennel seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Coriander – 1 teaspoon

Dry red Chilli – 4

Cashews – 10

Ginger – ½ inch piece

Garlic – 4 pods

Poppy seeds – ½ teaspoon

Coconut – 2 tea spoons

Ingredients – for gravy

Onion – 1 chopped

Tomato – 1 chopped

Turmeric powder – ¼ tea spoon

Oil – 2 teaspoon

Salt – to taste

Chilli powder – 1 tea spoon

Mushrooms – 15 (Cleaned and cut into quarters)

Procedure

STEP 1: Dry roast all the ingredients given under “Ingredients – to roast & grind” until golden brown. Grind all the ingredients together making a smooth paste.

STEP 2: In a pan, heat oil and add chopped onion.

STEP 3: Add the spice paste and cook for 5 minutes.

STEP 4: Now add the tomatoes, chilli powder, turmeric powder and salt. Add about 200 ml of water. Cook till the oil separates from the gravy.

STEP 5: Add in the Mushrooms and 200 ml of water. Cover the pan and cook till the gravy thickens (about 7 minutes).

TIP: Mushroom gravy can be served with roti, naan, poori or rice. I have added more water          (about 400 ml) to get a gravy consistency but if you like the dish to be thick do not add the 200 ml of water after adding the mushrooms.