kalpana’s la cucina..... spice 4 all seasons: MUSHROOM MASALA

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday, 27 April 2016

MUSHROOM MASALA

Today I am going to share another comforting and extremely flavorful restaurant style gravy masala recipe that is Mushroom masala recipe which is very easy and simple to make and has curry base like paneer masala. There is some prep work like making tomato puree which can be easily done in a mixer-grinder. Fresh curd is also added in this gravy but it’s optional. The main secret ingredient that gives the dish its creamy texture is cashew nuts. The consistency of the gravy should not be very thin or thick but a medium consistency can also be had with chapatti or paratha. Do give a mushroom masala curry a try and you are sure to get mesmerized with its delicious taste and the ease of the curry preparation will see you making quite often in your kitchen.

INGREDIENTS:

250 gms Mushrooms [cleaned and sliced]

2 Medium Sized Tomatoes

8-10 Cashewnuts

2 tablespoon Butter

1 Each Whole Spices [bay leaf, green cardamom, cloves, cinnamon stick 1”]

½ Cup Chopped Onion

1 teaspoon Dry Coriander Powder

½ teaspoon Cumin Seeds Powder

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder [as per needed]

¼ teaspoon Sugar

Salt to taste

2 tablespoon Cream

1 teaspoon Garam Masala

1 teaspoon Kasuri Methi [optinal]

METHOD:

STEP 1 – Boil the tomatoes and cashews together in water for 10 minutes. Cool them and grind to a fine paste. No need to add extra water.

STEP 2 – Heat a non-stick pan with butter in it. Add the whole spices and saute for a minute.

STEP 3 – Add chopped onion to it and cook until they turn light brown/ pink.

STEP 4 – Then add sliced mushrooms. Season with salt and sugar. Cook the mushrooms for about 8-10 minutes. At first mushrooms leave water and then slowly the water will be evaporated.