Sunday morning and the decision to skip breakfast or probably combine it with lunch a.k.a brunch was made. Unlike the past, we did not venture into making any western / continental food but agreed to have Vegetable Pulao and Mushroom Gravy. While my wife managed to make the vegetable pulao before the littlest one started to freak out, I decided to help (??) her in making the mushroom gravy. The recipe is hers and I was just doing as she was asking me to do it. This mushroom gravy should go well with vegetable pulao, chapathi / roti, etc.
Just finished eating and here goes the recipe;
Ingredients
1 packet (250 gms) button mushrooms (of course, what else would you have expected for a mushroom gravy?)
1 1/2 medium tomatoes
1 teaspoon broken cashew nuts
1 inch ginger piece
2 medium sized onions
few curry leaves
1 pinch cumin seeds
1 pinch aniseeds
1 inch cinnamon stick
1 chilli powder, homemade by my mother, so substitute it with masala powder unless you know my mum to get the right mix
1 tablespoon vegetable oil
1/2 teaspoon salt
Preparation (20 minutes)
- Chop the onions and cut the button mushroom into 4 quarters each and set aside.
- Cut the tomatoes in to large pieces, add the ginger, preferably cut into half and add the cashew nuts and grind them in a food processer.
- Heat the oil and add the aniseeds, cumin seeds and cinnamon stick. After a couple of minutes, add the onion and curry leaves and keep stirring until onion turns into golden brown and then add the mushrooms. Keep stirring for a few minutes. Add the chilli / masala powder and 1/2 teaspoon salt.
- Add the tomato paste along with half a cup water and simmer it until well cooked, keep stirring if you feel really bored. Check the taste and add salt if required
- If the gravy is really hot / spicy, add a little, maybe a quarter cup of milk after the gravy is well cooked and removed from the stove.
- Note: Do not try to add the milk with the gravy in stove, ‘ve been told that it might get spoilt, not tried though
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