Tuesday, June 21, 2016


I adopted this recipe from one of my favourite chef Sanjeev kapoor. I must say the curry turned out rich , creamy with a mild spicy touch. The cashewnut paste added the nice subtle taste and flavour to the gravy which is simply irrestible.  Mushroom brings a unique meaty bite which I just love it. Do try this curry and enjoy the flavours.


15 to 20 Mushrooms

1 Cup Mutter Frozen

2 Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Coriander powder

1 tsp Turmeric pd.

1 tsp Cumin powder

2 tsp Red chilly pd

2 tsp Garam masala

1/4 Cup Cashewnut paste

3 tbsp Cream

1 Cup Water ( extra if required)

1 tbsp Oil

Coriander leaves for garnishing.

Salt to taste.


Quarter the mushroom and cook them with 1 cup of water with salt and turmeric pd. Remove and keep it side. Heat oil in a pan, add onions and let it fry till it turns golden brown. Now add ginger garlic paste and let it fry till it raw smell disppear. Now add the red chilly pd, coriander pd and tomatoes. Mix well. Then add cashew paste and let it cook for another 3 min. Add in the cooked mushroom along with water. The gravy will begin to thick. Add water if required. Drop in the garam masala, frozen mutter and stir. Under low flame, let it cook for another 2 min. Once its done, switch off the flame,  add the cream and garnish with coriander leaves.