This delicious mushroom gravy is made from lots of spices and tastes best when served with roti or naan.
Saute ingredients 
Add tomatoes and onions 
Saute and grind into paste 
Saute onions and bay leaf 
Add spice powders 
Add ground paste 
Add mushrooms, mint and coriander 
Boil for 5 minutes 
Mushroom Gravy
This delicious mushroom gravy is made from lots of spices and tastes best when served with roti or naan.
Servings: 6
Ingredients
- 2 cups mushroom (cut in quarters)
- ¾ cup onions (chopped)
- 1 tbsp ginger garlic paste
- 1 bay leaf
- ½ tsp fennel seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 2 tbsp mint
- 2 tbsp coriander leaves
- ½-1 cup water (adjust as needed)
- 2 tbsp oil
- salt to taste
To roast and grind:
- 2 tbsp grated coconut
- 6 whole cashews
- 1 tsp fennel seeds
- 5 Kashmiri red chilies (adjust to taste)
- 1 cardamom
- ½ inch cinnamon stick
- 2 cloves
- ¼ cup onions (chopped)
- 1 cup tomatoes (chopped)
- 1 tbsp oil
Instructions
- Add 1 tsp oil to a pan. Once hot, add fennel seeds, cardamom, cinnamon and clove.
- Once fennel seeds brown, add grated coconut, Kashmiri red chilies and cashews. Saute for 1 minute.
- Add onions and tomatoes. Saute until the raw smell fades. Once sauted, set aside to cool.
- Grind the roasted ingredients into a smooth paste and set aside.
- Add oil to a pan. Once hot, add bay leaf and chopped onions. Saute until the raw smell fades.
- Then, add ginger garlic paste and saute until the raw smell fades.
- Add turmeric powder and coriander powder. Mix well.
- Add the ground paste and mix.
- Next, add mushrooms, mint and coriander.
- Adjust the gravy consistency by adding water as needed. Add salt and boil the gravy for 5 minutes. The mushrooms should be well cooked.
- Serve hot with roti or naan.
