FRESH MUSHROOM CURRY

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Fresh mushroom curry is a very indian way of cooking mushrooms. Fresh coriander and boiled onion paste make this gravy very flavoursome, totally overriding the blandness of mushrooms. Remember to soak the mushrooms in hot water for two minutes—this not only softens them, but also helps clean them thoroughly.

  • Combine the onions and 1 cup of water in a deep vessel and cook on a medium flame till the onions turn soft. Keep aside to cool slightly.
  • Add the garlic, ginger and cashewnuts and blend in a mixer to a smooth paste. Keep aside.
  • Heat the oil in a kadhai, add the cardamom, bayleaves and cloves and sauté on a medium flame for a few seconds.
  • Add the paste and sauté on a medium flame for 2 to 3 minutes.
  • Add the garam masala, chilli powder, ginger and green chillies, mix well and cook on a medium flame for 1 minute.
  • Lower the flame, add the curds and mix well. Cook on a slow flame for 1 minute, while stirring continuously.
  • Add the mushrooms, coriander and salt, mix well and cook on a medium flame for another 1 to 2 minutes.

Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.

Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.

Add the prepared paste and sauté on a medium flame for 2 more minutes.Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.Switch off the flame, add the fresh cream and mix well.