Mushroom Cashew Gravy

This is a vegetarian Indian curry of cashew based mushrooms. This delicious, easy to make mushroom curry is naturally gluten-free and full of the most gratifying flavors. This mushroom curry is easy to customize to your preferred levels of spiciness. Make it saucier by adding more water or cream. It is a wonderfully slow meal to sit, savor and enjoy. Button mushrooms are also called white mushrooms or table mushrooms. It is one of the most widely cultivated mushrooms in the world, inexpensive, and is available year-round.

Check out more gravy recipes on my blog like

Sprouted moth bean curry

Soyachunks Aloo kurma

Mushroom kurma

Prep  time	Cooking time	Serves
15  mins	10 mins	3 persons

Recipe Type: Side dish for roti

Course: Indian Cuisine

Ingredients Button  mushrooms – 250 gms Ghee – 1 tbsp. Chopped onion – 1 cup Ginger garlic paste – 1 tbsp. Tomato puree – ½ cup Red chili powder - 1 tsp Turmeric powder – ¼ tsp Garam masala – 1 tsp Kasturi methi  - 2 tsp Fresh coriander leaves – 1 tbsp. Water – ¼ cup Cashew nut paste Cumin seeds – 2 tsp Cashews – 50 gms Onions -1 cup Poppy seeds -1 tbsp. Water – ¼ cup

Tomato puree preparation:

Take fresh tomatoes and wash it.

Cut the tomatoes and grind it without water

Method

1. Wash, clean, and chop the mushrooms. Set aside.

2. In a pan add ghee, When 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.

3. Add tomato puree and fry until oil become separated and add all the spices.

4. Sauté the masala till it starts leaving the sides of the pot. Stir at regular intervals for even cooking

5. Then add mushroom and cover with lid for 10 to 15 sec at low flame. 

6. After sometimes add 1/4 cup water, and stir to combine in the masala.

7. Then add cashew nut paste and allow it to boil

8. Add some more water to the sedired consistency.

9. Finally add Kasthuri methi leaves. Garnish with fresh coriander leaves.

10. Serve hot and enjoy.

Health Benefits of Mushrooms:

Many mushrooms are also good sources of selenium, an antioxidant mineral. 

Mushrooms will help to Increase your vitamin D

Mushrooms are low in calories, cholesterol-free, fat-free and very low in sodium

Serving suggestions 

Naan, Chapati

Jeera rice or steamed basmati rice

Notes

We can also add fresh cream for this Indian mushroom gravy recipe at the final stage for increasing the taste.

Matar Paneer Pulao

Rice is the staple food of many places in India and many different delicious dishes are made from rice. Pulao is a famous rice dish of India which can be vegetable pulao, matter pulao or matter paneer pulao. It is a delicious and popular rice dish that can be easily made at home which can be served with many dishes and raita.

This Indian rice recipe with paneer is a favorite main course dish among all. Matter Paneer Pulao made of rice, paneer and green peas is less spicy and easily made at home as compared to vegetable biryani. Long-grained basmati rice, pressure-cooked with spongy cottage cheese cubes, the paneer pulao is a toothsome treat that will delight your family and friends!

MORE RELATED RECIPES ARE LINKED BELOW: 

Mint Pulao

Gobi Pulao

Spinach Pulao

Kadai Paneer

Prep  time	Cooking time	Serves
20 mines	20 mines	2 persons

Recipe Course: Main course

Recipe type: Indian cuisine

Ingredients Basmati Rice -  1 cup (200 g) Paneer  - 1 cup (200 g) Peas – ½ cup Water -2 cups Ghee / Oil -2 tbsp. Clove – 4 no’s Cinnamon -2 Cardamom -2 no’s Bay leaf -1 no Onions – 2 no’s Ginger garlic paste – ½ tbsp. Green chilies -1 no Gram masala -1 tsp Black pepper powder -2 tsp Lemon juice – 1 tsp Chopped Mint leaves -handful Coriander leaves –handful Salt – to taste

 

Method

1. Wash the rice 2 to 3 times thoroughly and soak them in water for about 20 minutes. Cut the paneer into ½ inch square pieces. 

2. Put ghee in the pan and heat it, when the ghee is slightly hot, apply the pieces of paneer to roast in the pan and turn it on both sides and fry until it turns light brown.

3. Heat 1 1/2 teaspoons of ghee or oil in a pressure cooker on medium heat. When the ghee becomes hot, add cinnamon, cloves, bay leaves, star anise and cardamon.

4. Now add grated ginger, crushed garlic and fry it for 30-40 seconds while stirring continuously. Add green chilies and sliced onion and fry it till the onion becomes light brown or translucent.

5. Add green peas and mix well and fry for one minute while stirring continuously. 

6. Add the masala powders to the remaining ghee in the pan and fry it lightly.Add soaked rice to it and discard water and mix well. 

7. Add two cups of water & turn the heat to low. Add salt and a cup of water and mix well. 

8. Close the pressure cooker lid and cook them for few minutes. Turn off the gas and let the pressure cooker release all the pressure automatically. 

9. After 10 minutes remove the top & garnish the Pulao with fresh mint leaves & serve hot.Transfer the delicious pulao to a serving bowl.

10. Matter Paneer pulao is ready.

Serving suggestions

Raita

Capsicum curry

Sprouted Moth Bean Curry (Matki Amti Curry) – Maharashtrian Cuisine

Moth bean is known as Matki or Turkish gram. This looks like Mung bean but little smaller and brownish. It sprouts very easily as compared to other grams. This gram is used more in Maharashtra. This can be cooked easily without soaking also.This particular recipe comes from the Marathi language region – the states of Maharashtra and Goa.

It is characterized by a strong aroma obtained thanks to the use of spices, especially a goda masala – a traditional spice mix in the Maharastra cuisine.For this recipe, I soaked them overnight and then left them covered in a warm place so that they started sprouting. It pairs well with any Indian flat bread or even some fresh or toasted bread slices for a quick meal. If you have sprouted beans ready, it takes less than 20 to 25 minutes to make this delightful vegan curry.In Tamil we call it as Siru Payaru.

MORE GRAVIES RECIPES ARE LINKED BELOW

Soya Chunks Aloo Kurma

Mushroom Kurma

Spicy Mushroom

Prep  time	Cooking time	Serves
15 mins	30 mins	4 persons

Recipe Course: Main dish

Recipe type: Maharashtrian cuisine 

Ingredients Sprouted Moth Bean – 2 cups Boiled potato -1 no Onion -1 no’s (large) Tomatoes -2 no’s Coriander leaves –handful Water -2 cups Seasonings Oil – 3 tbsp. Cinnamon -1” Jeera seeds -1 tbsp. Green chilies – 2 no’s Chopped garlic – ¼ cup Curry leaves –handful Masala powders Turmeric powder – ¼ tsp Red chili powder -1 tsp Goda masala -3 tsp Salt – to taste Coconut fine paste Pieces of coconut – ½ cup Coriander seeds -1 tbsp. Fennel seeds -1 tbsp. Mint leaves – few sprigs

 

Method

pREPARE THE SPROUTS

1. To sprout the beans, wash the moth beans and allow them to soak overnight. The next morning, remove all the water and keep the beans covered in a warm place covered with a dark plastic bag.

2. Keep these overnight and they should have started to sprout. 

4. In cold countries, you may have to leave them for half a day more to sprout. Before preparing the dish, rinse the beans several times and then dry. 

5.If you do not have readymade sprouted matki/moth beans, you will have to prepare this a day or two ahead of making this curry.Cut all the vegetables and keep it ready.

 seasonings

6. Heat oil in a large deep saucepan and once the oil is hot, add cinnamon and green chilies.

7. Sauté for a few seconds until the cinnamon start to sizzle and release aroma.

8. Once done, add curry leaves and garlic and sauté for few minutes flowed by onions.

9. Add chopped tomatoes along with masala powder. Mix well and fry again for a few seconds.

Masala powder

10. Add turmeric powder, red chili powder and goda masala to the onion tomato mixture. 

11. Stir and fry on medium low for a few minutes until the oil starts to separate. 

PROCESS

12. Wash moth bean sprouts; chop one onion and boiled potato. 

13. Add sprouted matki and required amount of cooked moth bean water along with salt to taste and bring to a boil on high.

14. Once the matki gravy comes to a boil, reduce heat and simmer, covered for 8 to 10 minutes or until the sprouted beans are cooked to your desired texture.

15. It should be neither too thin nor too thick. Open after cooling; mash partially; garnish with corianderleaves.

coconut fine Paste 

16. Blend the coconut, coriander seeds and fennel seeds along with the mint leaves in a blender with little water and make into a fairly fine paste.

17. Add the coconut paste once the masala powders are blended properly.

18. Now add the coconut paste to the moth bean gravy.

19. Finally add boiled potatoes to the moth bean gravy.

GARNISHING

20. Sprinkle coriander to the curry.

Serve the moth bean curry hot with rice or chapattis.

SERVING SUGGESTIONS

• Remove from heat and serve hot with any Indian flat bread like chapatti, roti, naan etc. or even some toasted bread.
• They taste great over a bowl of hot steaming rice too! 
• Serve with steaming rice, bread or Indian Roti. 

NOTES

• Add spices according to your taste level. 
• Adjust the gravy to how thick or thin you want it.
• Fresh tomatoes can also be used but would need to be softened a bit before adding.