19 May, 2020
Cashew Mushroom Curry
Cashew Mushroom Curry is very tasty Homestyle recipe that uses simple ingredients
Serve with a hot curry and hot rice along with Ghee I really enjoyed myself. If you liked this video, give it a Thumbs Up and Subscribe! Please leave your comments and suggestions in the comments section
Ingredients
- 1 cup or package of mushrooms, sliced (roughly 200 to 250 grams)
- ¼ cup cashews soaked for 15 minutes (I took handful we like them a lot)
- 2 small onions, chopped
- 1 tsp ginger garlic paste
- 1-2 green chilies, chopped (optional)
- ¼ tsp mustard seeds (optional)
- ½ tsp cumin seeds
- ½ tsp Garam Masala, Coriander & Jeera Powder (optional based on your choice)
- 4-6 Tbsp cooking oil (anything is fine, we used peanut oil)
- Salt to taste
Steps
- Heat oil in a pan. When hot add mustard seeds and cumin seeds. Allow sputtering.
- Add, Curry leaves Chopped onions and Chopped green chilies. Cook until light brown.
- Add ginger-garlic paste and cook for 2-3 minutes. Add chopped mushrooms cook for another 5-10 mins with Lid.
- Sauté for 4-5 minutes then add Red Chili powder, Garam Masala, Coriander, and Jeera powder ½ T spoon.
- Stir and add cashews Paste along with water so that Bottom of Pan will not burn, and salt to taste.
- Cover and cook on low heat until the mushrooms are cooked. Stir every few minutes to keep from burning.
- Serve with rice or roti.
Notes:
Based on the type of mushrooms water might be required less or more. We took white mushrooms we added little more water approximately 150 ml, to get Thick consistency gravy cook until raw smell goes away oil will come up. We used in this dish more oil we like to cook in that way if you want to use less oil that also fine at your convenience.