Ingredients:
- Mushroom 200g
- Onion 1 (100g)
- Tomato 1 (100g)
- Green chilli 4
- Curry leaves
- Chilli powder 1/2 tsp
- Coriander powder 1 tsp
- Garam masala 1/2 tsp
- Fennel powder 1/2 tsp
- Pepper powder 1/2 tsp
- Turmeric powder 1/2 tsp
- Ginger garlic paste 1 tsp
- Grated coconut 3/4 cup
- Cashews 8-10
- Coriander leaves
- Fresh cream 1 tbs
- Whole spices :- cardamom 4, cloves 2, cinnamon 1" piece, star anise a small piece
- Heat up 2 tbs of oil in a kadai
- Add the whole spices and let them splutter
- Add finely chopped onion and saute until light golden
- Add green chilli and saute for 1 minute
- Add tomato and some salt
- Cook until tomato turn soft
- Now add curry leaves and ginger garlic paste
- Saute for 1 minute
- Now add powdered spices
- Stir until the raw smell goes off
- Next add sliced mushroom
- Stir well and cook covered for 4 minutes
- Mean while grind together coconut and cashews to a fine paste
- Add this to the cooked mushroom mix
- Add more water to adjust consistency
- Cook until this begin to boil
- Finally add some garam masala , coriander leaves and fresh cream
- Creamy mushroom kurma is ready to serve; Serve with chappati or ghee rice
