Mushroom gravy (anabe gasi)

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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Preparation

• 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.