Mushroom Makhani

• Vegetarian
• Gluten free

• Produce

  • 1 powder tsp Coriander
  • 1 finely chopped tsp Garlic
  • 1 finely chopped tsp Ginger
  • 250 sliced g Mushroom
  • 1 1/2 sliced cup Onion
  • 1/2 chopped cup Tomato

• Baking & Spices

  • 3/4 tsp Garam masala
  • 1 tsp Kashmiri chili powder
  • 2 leaves generous pinch Kasuri methi/ dry fenugreek
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 1 Oil - as required

• Nuts & Seeds

  • 1 Cashew nuts
  • 1/8 tsp Cumin seeds

• Dairy

  • 1 Butter as required

• Liquids

  • 1 Water as required

Found on kurryleaves.net

Description

Ingredients

• Mushroom,sliced-250 gms
• Cashew nuts-8 to 10 nos
• Cumin seeds-1/8 tsp
• Onion,sliced-1.5 cup
• Ginger,finely chopped-1 tsp
• Garlic,finely chopped-1 tsp
• Kashmiri chili powder-1 to 1.5 tsp
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Garam masala-3/4 tsp
• Tomato,chopped-1/2 cup
• Kasuri methi/ dry fenugreek leaves-2 generous pinch
• Water-as required
• Butter-as required
• Oil-as required
• Salt-to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.