|Onion (payaz),sliced||1 big|
|Ginger (adrakh) chopped||1 tea spoon|
|Garlic (lahsan) chopped||1 tea spoon|
|Tomato (tamater)chopped||1 small|
|Cashew nuts (kaju)||10-12 pieces|
|Poppy seeds (Khuskhus)||2 table spoon|
|Turmeric (haldi)||¼ tea spoon|
|Brown sugar||1 table spoon|
|Red chilli powder (lal mirch)||1 table spoon|
|Cumin seeds (sabut jeera)||½ tea spoon|
|Curd (dahi)||2 table spoons|
|Vegetable oil||5-6 table spoon|
- 1. Clean mushrooms and drain out water and keep it aside.
- 2. Heat oil in a pan and deep fry onions in this till becomes golden brown in colour.
- 3. Remove this from flame and drain it on an absorbent paper and let it cool for sometimes.
- 4. Once completely cooled transfer onions in a blender jar.
- 5. Now take garlic, ginger, tomato, cashew nuts and poppy seeds in same jar and grind it in a smooth paste and keep aside.
- 6. Heat oil in a deep pan and crackle cumin seeds in it.
- 7. Now add the freshly prepared ground paste and cook it for 5-7 minutes.
- 8. Then add curd, turmeric, chilli powder, brown sugar and salt and cook this on a slow flame again for 5-7 minutes.
- 9. Add the mushrooms and cook this covered on low flame until done (It may take 10- 12 minutes).
- 10. Add one cup of water and simmer it, till gravy becomes thick.
- 11. Once done, put off the flame and serve “Hot spicy mushroom masala” with nan.