Mushroom Gravy
This mushroom gravy recipe is a rich gravy recipe and it suits well with chapati, bread, naan. Mushrooms, though classified as vegetables in the food world, are not technically plants. They belong to the fungi kingdom. Learn how to make easy mushroom gravy recipe with step by step. Mushroom – 200 grams (washed and cut in to pieces) Ghee- 3 spoons Bay leaf- 1 Onion – 1 (chopped) Ginger garlic paste- 1 and 1/2 teaspoon Turmeric powder – ½ teaspoon Chilly powder – 1 teaspoon Coriander powder – 2 teaspoon Garam masala – 1 teaspoon Tomato puree – 1 cup Cashew nut paste – 200 grams Kasthurimethi – a pinch Corn flour – 50 grams Water to mix Salt to taste Coriander leaves for garnishing Steps to cook mushroom gravy recipe: In a pan add ghee, after it is heated add bay leaf, chopped onion and fry till it becomes golden brown. Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute. Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil. Then add mushroom and cover with lid for 10 to 15 sec at low flame. After mushroom become cooked add corn flour (take I cup water and add corn flour and mix no lumps are formed) and allow it to boil. Finally add coriander and Kasthurimethi leaves. Serving suggestion: We can also add fresh cream for this mushroom gravy at the final stage for increasing the taste. Tomato puree preparation: Take fresh tomatoes and wash it. Cut the tomatoes and grind it without water
NotesWe can also add fresh cream for this mushroom gravy at the final stage for increasing the taste.
Tomato puree preparation:
Take fresh tomatoes and wash it.
Cut the tomatoes and grind it without water
Hints:
Corn flour is used for thickening gravy consistency
Serves5 People
Preparation Time20 min
Cooking Time30 min
Cooking Vessel Sizecooking in pan
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Mushroom – 200 grams (washed and cut in to pieces) Ghee- 3 spoons Bay leaf- 1 Onion – 1 (chopped) Ginger garlic paste- 1 and 1/2 teaspoon Turmeric powder – ½ teaspoon Chilly powder – 1 teaspoon Coriander powder – 2 teaspoon Garam masala – 1 teaspoon Tomato puree – 1 cup Cashew nut paste – 200 grams Kasthurimethi – a pinch Corn flour – 50 grams Water to mix Salt to taste Coriander leaves for garnishing Steps to cook mushroom gravy recipe: In a pan add ghee, after it is heated add bay leaf, chopped onion and fry till it becomes golden brown. Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute. Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil. Then add mushroom and cover with lid for 10 to 15 sec at low flame. After mushroom become cooked add corn flour (take I cup water and add corn flour and mix no lumps are formed) and allow it to boil. Finally add coriander and Kasthurimethi leaves. Serving suggestion: We can also add fresh cream for this mushroom gravy at the final stage for increasing the taste. Tomato puree preparation: Take fresh tomatoes and wash it. Cut the tomatoes and grind it without water
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Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute.
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Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil.
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Then add mushroom and cover with lid for 10 to 15 sec at low flame.
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After mushroom become cooked add corn flour (take I cup water and add corn flour and mix no lumps are formed) and allow it to boil.
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Finally add coriander and Kasthurimethi leaves.