Petitchef

Mushroom gravy (anabe gasi)

Main Dish
4 servings
10 min
20 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

MUSHROOM GRAVY (ANABE GASI), photo 1MUSHROOM GRAVY (ANABE GASI), photo 2MUSHROOM GRAVY (ANABE GASI), photo 3MUSHROOM GRAVY (ANABE GASI), photo 4





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