Tuesday, May 7, 2013

Mughlai Mushroom

This is my version of Mughlai Mushroom. This curry doesn't need turmeric powder. But due to antioxidant properties of turmeric, I tend to use turmeric in pretty much every recipe.
Mughlai Mushrooms
Mushroom Curry
1 pack Button Mushrooms, cleaned and sliced
1/2 cup green peas (fresh or frozen)
salt to taste
1 tsp Mughlai Garam Masala
1/2 tbsp oil
1/2 tsp turmeric powder (optional)
Grind to a fine paste
10-12 raw cashews, preferably unsalted - soaked in water for 2 hours
1 tbsp white poppy seeds, soaked in water for 2 hours
A pinch of nutmeg powder
1 cup boiled onion, approx 1 medium onion
1. Slice onion and pressure cook. Set aside to cool down.
2. Soak cashews and poppy seeds in a separate container.
3. Grind drained cashews, poppy seeds, nutmeg powder and boiled onion to a smooth paste.
4. Heat oil in a kadhai or wok. Add turmeric powder if using. Saute for few seconds without letting it burn. Add ground paste. Saute for about 10  - 15 minutes. Add a splash of water if necessary.
5. Now add mushrooms, green peas, salt and sugar. Mushroom will leave water. Let it cook in that moisture. Sprinkle Mughlai Garam Masala.
6. Simmer till extra moisture is evaporated or keep some gravy if you desire.
7. Switch off the gas and serve with flatbread of your choice.
Note -
1. I use white button mushroom or baby portbella mushroom for this recipe. Use about 2 cups sliced mushrooms for this recipe.
2. To make the gravy richer, you can add 1/4 cup heavy cream after sprinkling garam masala.


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