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Mushrooms in a Chilli Cashew Gravy

Course Main Course
Keyword Cashew Nut, Green Chilli, Mushroom
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
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.