Serves - 2
Spice level - Mild
Ingredients:
| Items | Quantity | In Numbers |
| Mushroom (slice it up 5mm slices ) | 250 g | |
| Onion fine chopped | 150 g | Usually 1 medium sized |
| Tomato chopped/puree | 150 g | Usually 1 medium sized |
| The one curry masala | 2 tbsp | |
| Garlic fine chopped/grated/paste | 15 g | usually 5 cloves |
| Ginger fine chopped/grated/paste | 15 g | 3 one inch cubes |
| Oil | 30 ml | 2 tbsp |
| cashew (soaked in water) | 40 g | 1/2 cup |
| If no cashews use fresh cream (non vegan) or coconut cream | 35 ml | 3 tbsp |
| Fresh Cilantro (optional) | 3 g |
1/4 cup chopped |
Preparation :
Pre prep needs:
Soak the cashews for 10 mins in water, strain the cashews put in a blender and blend it into a fine paste with adding a little bit of water (the consistency should be off a tooth paste or do your best). But if you don't have cashews use coconut or regular cooking cream(not vegan) at the end and skip this step
The Base:
- Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 2 tbsp oil of your choice.
- Add chopped onion and sauté till it turns golden brown
- Add the chopped/grated ginger and garlic and sauté for a minute
- Add all the tomatoes give it a bit of stir for a minute. Add a splash of water to avoid burning.
The Masala:
- Add 1 1/2 tbsp of the curry masala
- Add 1/2 tbsp salt
- Give it a good mix
- Add a splash of water to avoid burning
- Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
- Tomato Test: You should now see the tomatoes completely turned soft and mushy
The Main:
- Now add all the sliced mushrooms
- Give it all a good mix and wait till the mushroom releases water
- Now add more water. The quantity of water you add should be in the same level of the entire mix at this point(about 1 cup). Give it a good mix
- Add the cashew paste or 2 tbsp of coconut cream or table cream(non vegan) and give it all a nice mix.
- Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking
- Put the lid on and bring the flame to high and let it all come to a nice boil.
The Simmering:
- As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
- After 20 mins remove the lid and bring to a medium flame let it boil for another 5-7 mins until the entire water content reduces to 60% of its initial level. (it should have turned a thicker and oil should separate out)
- Consistency test: The gravy should not be runny. It should be in the consistency of a table cream
- Add cilantro leaves (1/4 chopped)
- Add a spoon of butter (optional also non vegan)
- If you like it more creamy add some table cream at this point and let it boil for a minute (optional)
Enjoy with Rice or Naan bread
