• • Prep Time
  • 15 Minutes
• • Cook Time
  • 15 Minutes
• • Serving
  • 2
  • 2

Ingredients

Instructions

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.

• Recipe Type : Curries, Mushroom curries, Vegetarian