Mushroom Curry

Ingredients

• 15 units Mushrooms, sliced
• 2 units Onions, finely chopped
• 2 units Tomatoes, finely chopped
• 1 teaspoon Ginger garlic paste
• 0.5 teaspoon Turmeric
• 2 teaspoons Red chili powder
• 1.5 teaspoons Cumin powder
• 3 teaspoons Coriander powder
• 2 teaspoons Chicken masala (Nirapara brand)
• 8 units Cashews
• 0.5 cup Milk, 2%
• 1 handful Cilantro, finely chopped
• 1 tablespoon Ghee
• 1 tablespoon Kasuri methi, crushed
• 1 to taste Salt
• 1 teaspoon Cumin seeds
• 0.25 cup Water (Adjust for desired consistency)

Instructions

1. 1In a wide pan, heat 1 teaspoon of ghee over medium heat. Add the sliced mushrooms and sauté until they become slightly golden brown. Remove from the pan and set aside.
2. 2Heat 1/2 cup of milk and soak the cashews in it for about 20 minutes.
3. 3In the same pan, heat the remaining ghee and add cumin seeds. Fry for a minute, then add the chopped onions. Cook until the onions turn translucent.
4. 4Add the ginger garlic paste to the onions and sauté until the raw aroma dissipates and the onions are light golden brown.
5. 5Add the chopped tomatoes, turmeric, red chili powder, cumin powder, and coriander powder. Mix well, cover, and cook on medium heat until the oil separates from the mixture.
6. 6Stir in the chicken masala and cook for 2 minutes. Add the sautéed mushrooms and salt, mix well, cover, and cook for another minute.
7. 7Blend the soaked cashews and milk into a smooth paste. Add this paste to the curry along with water to achieve the desired consistency. Mix well.
8. 8Allow the curry to simmer for a few minutes until it thickens and becomes creamy.
9. 9Add the crushed kasuri methi and garnish with chopped cilantro. Turn off the heat and serve the mushroom curry with roti or naan.