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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mushrooms in a Chilli Cashew Gravy

August 19, 2013

Mushrooms in a Chilli Cashew Gravy

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PinA few of my recipes have been in draft for way too long. This is because I love to try out something new every day and depending on the occasion or my mood the new ones supercede the older ones. I am going to make a genuine effort to post those recipes first. So guess what kind of recipe was long due on my blog ? A vegetarian one of course! It’s been ages since I posted a ‘pure veg’ recipe.

I had tried this recipe when I was in Mumbai, so that’s a good 5-6 months ago, before the frenzy of relocating to Dubai engulfed me completely and life was still going on at a normal pace.

Since mushrooms are my absolute favourite among all other veggies I was keen to try this recipe as soon as I had read it in a magazine. Although I am a lover of vegetarian dishes I don’t know to make too many varieties. I usually prefer to eat veggies as sides to chapathis and this dish was simply perfect! All of us thoroughly enjoyed this preparation & I would urge you to give it a try once. However, do note that the cashew base for this curry is really rich in terms of calories and may not be ideal for weight watchers & the diet conscious. If poppy seeds are available where you live, I suggest you substitute it as required. You will get the same consistency & thickness for the gravy with fewer calories.

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Mushrooms in a Chilli Cashew Gravy

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Course: Main Course
Keyword: Cashew Nut, Green Chilli, Mushroom
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Shireen Sequeira

Ingredients

  • 200 grams button mushrooms
  • 1-2 small green chillies (adjust to taste)
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • a good pinch of garam masala
  • juice of 1/2 small lime (or about 1 teaspoon)
  • 8-10 whole cashew nuts * see notes
  • 1 cup coriander leaves
  • 1/2 medium sized onion (for grinding)
  • 1 medium sized onion finely chopped (for frying)
  • 1 level teaspoon garlic paste
  • 1 tablespoon oil for frying
  • salt to taste

Instructions

  • Wash the mushrooms well until the surfaces are rid of any soil. You may peel the thin top layer if you wish. Cut them into quarters & keep aside.
  • Grind the green chillies, 1/2 onion, coriander leaves & cashewnuts using 2-3 tablespoons of water to make a thick paste.
  • Heat the oil in a heavy bottomed pan and saute the mushrooms for 2-3 minutes till they shrivel a bit but are still juicy. Remove & keep aside.
  • Add the remaining oil and fry the finely chopped onion till pale and then add the garlic paste and saute for a few seconds and then add the turmeric powder, garam masala, pepper and cumin powders and fry on a slow flame for another minute. Add the ground paste and continue to fry.
  • Toss in the sauteed mushrooms, salt to taste & mix. Add a little water to make a thick gravy and simmer for a minute. Turn off the heat. Sprinkle lime juice & chopped coriander leaves.
  • Serve hot with rice or rotis.

Notes

The original recipe calls for 15 cashew nuts but I reduced them as they are high in calories & too rich. If you prefer a rich gravy you may add upto 15-20 cashew nuts.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

Adapted from Food for Swaps

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Filed Under: All Posts, Curries, Dals and Sambhars, Vegetarian Tagged With: 30mins or less, Easy Vegetarian Dishes, Mushrooms, Mushrooms in Chilli Cashew Gravy, Vegetarian Sides

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Comments

  1. Rumana Ambrin says

    August 19, 2013 at 3:57 pm

    Yummy gravy…

    Reply
  2. Hamaree Rasoi says

    August 19, 2013 at 5:06 pm

    Simply droolworthy and delicious looking mushroom curry.
    Deepa

    Reply
  3. Priya Suresh says

    August 19, 2013 at 8:02 pm

    Wat a delicious,rich and irresistible mushrooms, cant take my eyes from ur clicks.

    Reply
  4. Swaps says

    November 8, 2013 at 1:28 pm

    wow… what a small world. This is my recipe that got featured in BBC Good Food 🙂 Nice to know you liked it!
    http://foodforswaps.blogspot.in/2010/03/kumbh-badami-mirch-mushrooms-in-chilli.html

    Reply
  5. Shireen Sequeira says

    November 11, 2013 at 3:02 am

    Thanks so much Swaps for your brilliant recipe! We loved it so much that I wanted to share it with my readers 🙂

    Reply
  6. Pearl L S says

    November 15, 2013 at 2:23 pm

    I made this last Sunday as part of the "Indian Lunch" at my home and was a HIT! I too loved it so much, so easy to make and yum factor high!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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