Mushroom gravy (anabe gasi)

Name: Mushroom gravy (anabe gasi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: Fresh Button Mushrooms - 1 packet,; Onion - 1 medium; Tomato - 2; Cashew Nuts - 10-12; Dry Red Chilli - 2, broken; Food Color - 1/4 teaspoon; Ginger Garlic Paste - 1 1/2 teaspoon; Red Chilli Powder - 1 teaspoon; Coriander Powder - 1 teaspoon; Cumin Powder - 1 teaspoon; Kitchen King Masala - 2 teaspoons; Turmeric Powder - 1/2 teaspoon; Garam Masala - 1 teaspoon; Set Curd or Cream- 1 tablespoon, (beaten well); Salt to Taste; Chopped Coriander Leaves - 1 tablespoon; Water as required; Mustard Oil - 1 tablespoon

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Main Dish

Very Easy

30 min

Preparation

Preparation10 min

Cook time20 min

Soak the sliced mushrooms in water & keep aside. Grind the quartered onion & tomato into a fine paste separately. Also grind the cashews to a coarse paste.
Heat oil in a heavy bottomed vessel or a pan. When the oil is smoking hot add the broken red chilli & saute. Then add the onion paste & fry till it turns pink in color.
Once done, add tomato paste & stir fry till the oil separates. Now add in the cashew paste & stir fry continously till it releases a flavored aroma.
Add all the powder masalas including the salt & stir till all the ingredients blend well & gets fried too. When done add in the beaten curd & stir. Once the masala separates oil add in the strained mushrooms & stir fry till it gets fried well.
Once done add enough water. Let the gravy be thicker & not too watery. Cover the pan with a lid & allow it to cook, stirring at regular intervals. Once the gravy thickens up, turn off the flame & garnish with chopped coriander leaves.