mushroom curry

Heat 1 tsp ghee in a wide pan and sliced mushroom. Let the mushroom fry for a min till it becomes slightly golden brown. Then keep it aside.

Now heat the 1/2 cup milk and soak the cashews in it for about 20 mins.

Then heat the remaining ghee in a vessel and add cumin seeds. Let it fry for a min and then add the chopped onions. Cook the onions till they turn translucent.

Now add ginger garlic paste and saute till the raw smell goes away and the onions turn light golden brown.

Now add the chopped tomatoes, turmeric, red chili powder, cumin powder and coriander powder and mix well. Cover the vessel and let the tomatoes cook on a medium flame till the oil separates.

Now add the chicken masala and let it cook for 2 mins. Then add the cooked mushroom along with some salt and mix well. Keep covered and cook for a minute.

Take the soaked cashew and milk mixture from Step 2 above and make a smooth paste in a blender. Add this paste to the mushroom curry along with a little water to get the desired consistency and mix well.

Let the mushroom curry boil for a few mins. The milk cashew paste would have thickened the curry and made it a little creamy.

Now add crushed kasuri methi and garnish with finely chopped cilantro and turn off the flame. This mushroom curry goes well with roti or naan.