Mushroom cashewnut gravy recipe | Kaalan gravy

Mushroom cashewnut gravy recipe | Kaalan gravy will be of good taste and supports as a side dish for rotis, Phulkas , parathas and Puris Mushrooms has a lot of health benefits and it is a gift for the vegetarians. We have already prepared a dish with Mushroom coconut milk curry and another dish with with mushroom and spices called as Delicious kadai Mushroom . Today we prepare a dish with mushroom and cashew nut paste.

Mushroom cashewnut gravy recipe | Kaalan gravy – Ingredients:-

To grind:-

  • red chillies/vara milagai – 4
  • coriander seeds/malli – 1 tsp
  • pepper/milagu – 1/2 tsp
  • cumin seeds/seeragam – 1/2 tsp
Dry roasting ingredients red chillies, coriander seeds, cumin seeds and pepper

For gravy:-

  • mushrooms/kaalan – 200 grams
  • oil – 1 tsp
  • cinnamon/pattai – 1 inch
  • cumin seeds/seeragam – 1 tsp
  • onion/vengayakos – 2 (chopped)
  • ginger garlic/ inji poondu paste – 1 tsp
  • tomato/thakkali – 2 (purée)
  • turmeric powder – 1/4 tsp
  • salt – to taste
  • garam masala powder – 1/4 tsp
  • ground masala of chillies, coriander, pepper and cumin (which was given at first)
  • cashew nut paste – 8 number
  • butter – 1 tsp
  • kasuri methi and fresh coriander for garnishing
Mushroom cashewnut gravy recipe | Kaalan gravy - ingredients - cinnamon stick, cumin seeds, chopped onion, ginger garlic paste, tomato purée, turmeric powder, salt, garam masala powder, mushrooms, cashew nut paste, butter, kasuri methi and finely chopped fresh coriander leaves for garnishing
Mushroom cashewnut gravy recipe | Kaalan gravy – ingredients – cinnamon stick, cumin seeds, chopped onion, ginger garlic paste, tomato purée, turmeric powder, salt, garam masala powder, mushrooms, cashew nut paste, butter, kasuri methi and finely chopped fresh coriander leaves for garnishing

Method:-

1. Dry roast the ingredients given under ‘To grind’ that is red chillies, pepper, cumin seeds and coriander seeds. Cool down to room temperature and grind it.

Dry roasted and ground powder of spices

2. Blend two tomatoes to make a puree.

3. Blend roasted cashew nuts into a fine paste.

4. Heat one tsp of oil in a pan, add cinnamon stick and cumin seeds.

Heat oil and add Cinnamon stick and cumin seeds

5. When it splutters add chopped onions and fry for a few minutes.

Add chopped onions

6. Next add ginger garlic paste and fry.

Ginger garlic paste added

7. Then add tomato purée and sauté for few minutes.

Tomato purée added

8. Now add turmeric powder,  garam masala powder, salt and the ground spices powder.

Turmeric powder, salt, Garamond masala powder and ground spices powder added

9. Now add cleaned and chopped (into two pieces) of mushrooms.

Chopped mushrooms added

10.  Mix well and close the pan with a lid for 10 minutes. Slow down the flame to medium.

Pan closed after adding mushrooms

11. By this time water oozes out from mushrooms. Open once in the middle and mix.

Lid Opened in 5 minutes

12. Now add one cup of water, close again and leave it for 10 more minutes.

Water added

13.  When mushrooms get cooked well add ground paste of cashew nuts and butter.

Cashew nut paste and butter added

14. Switch off the flame and add kasuri methi and finely chopped fresh coriander.

Kasuri methi and finely chopped fresh coriander added

15. Transfer to a serving bowl. Serve as side dish for roti, parathas, phulkas or puris.

For more mushroom recipes in my website click on the links below

1. Mushroom Biriyani recipe | Kaalan Biriyani

2. Mushroom coconut milk yellow curry | Kalan kuzhambu

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.