Shahi mushroom

SHAHI MUSHROOM

INGREDIENTS

• Mushroom – 1pkt
• Oil – 1 tsp
• Ghee – 1 tbsp
• Onion – 2 chopped
• Green chilly – 3 or as per taste
• Ginger garlic paste – 2 tsp
• Cashew – 12 or 15
• Turmeric pwdr – ½ tsp
• Garam masala – ¾ tsp
• Salt to taste
• Water – 1 cup
• Fresh curd – ½ cup [ not sour ]
• Butter – 1 or 2 tbsp
• Few whole garam masala – jeera /clove /cardamom / bay leaves /cinnamon
• Fresh cream – 1 or 2 tbsp
• Kewra essence or kewra water – few drops [optional – adds rich flavor ]
• Kasoori methi pwdr – ½ tsp [optional]

PREPARATION

1. Clean , wash and soak the mushroom for sometime .[soil to loosen ]Again rinse and drain the water .Slice it into 4 or 6 parts.
2. Heat 1 tsp oil and add the mushroom .Stir and fry . Cover and cook till it sweats completely. Allow the excess water to evaporate .

METHOD

STEP – 1

Heat ghee, add onion and stir fry till transparent.

Add green  chilly + ginger garlic paste and fry till raw smell leaves.

Add cashews and mix well.

Add turmeric + garam masala pwdr + salt and stir fry .

Add 1 cup water and cook on medium low flame for 5 mins.

Allow the mixture to cool .

Transfer to a mixie jar and grind to a fine paste by adding little water .

Add curd and pulse beat.

STEP- 2

Heat butter in a pan ,add whole garam masala  and stir fry .[ don’t burn ]

Add the ground mixture and mix well.

Add adjust salt if required .

Cook for a minute , add the fried mushrooms and mix well.

Add fresh cream + kewra essence + kasoori methi pwdr  and mix well.

Simmer on low flame for 1 or 2 mins and off the flame .[the gravy has to be thick ]

Serve hot with any Indian bread or basmati rice.

NOTES

1. Instead of turmeric use saffron mixed with milk .
2. Same recipe goes for paneer / makhana /mixed beges fried /chicken /boiled eggs.

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