This curry/gravy is mild, creamy and delicious! Everyone will love it!!! This gravy can be made with chicken, paneer, mushrooms, mixed veggies or even combination of them.
Ingredients:
- 2 Cups mushrooms ( chopped)
- 1 cup milk
- 1/2 cup cream (chilled)
- 2 Onions (roughly chopped)
- 2 Green chillies (cut to 2)
- 8 Garlic cloves
- 1 small piece Ginger (cut thinly)
- 2 tsp White Pepper powder
- 1 tsp crushed cardamom
- 2 tsp poppy seed Paste
- 1 tsp salt
- 3-4 tbsp butter
- 1 red bell pepper (optional, just for color)
- A hand full of chopped coriander leaves
*You can skip white pepper and add more green chillies for spice
*You can substitute whole garlic and ginger with 1 tbsp ginger garlic paste.
*You can make poppy seed paste by soaking one pack of poppy seeds in warm water for 30 minutes and grind to paste. Refrigerate in a glass container or freeze in ice tray and use one cube for this recipe. Or soak 2 tsp of poppy seeds in little water and blend it along with other blending materials for this recipe.
* Do not skip cashew nut it's the main binding agent.
Instructions:
- Heat pan and met 1 tbsp butter.
- Sauté onion, garlic, chillies and ginger until onion turns translucent.
- Switch off flame and add cashews. Cool and blend to paste.
- Re heat the pan add 2 tbsp butter and mushrooms. Sauté til mushrooms turn brown and releases water.
- Then add the pureed paste, cardamom powder, pepper powder, poppy seed paste, salt, mix and cook for a minute.
- Simmer down flame and add milk.
- Mix, bring it to boil and add chilled cream, coriander, bell pepper and cook for a minute.(after adding milk keep cooking in low flame)
- Serve hot with Indian bread or rice.
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