Ingredients: Fresh Button Mushrooms, halved – 20-24
Oil – 4 tbsps
Cinnamon – 2 small sticks
Cloves – 3
Green cardamoms – 4
Onions, sliced – 3 medium
Salt – to taste
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Tomato, sliced – 1 large
Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1 tbsp
Kasuri methi – 3 tsps
Cashewnuts, soaked and made into paste – 10
Sugar – ½ tsp
Fresh cream – 1/4 cup
Butter – 1 tbsp
Method: Heat 3 tbsps oil in a kadai and add cinnamon, cloves and cardamoms.
Add sliced onions and saute adding salt. When the onions become soft, add ginger paste and garlic paste and fry for 1-2 minutes.
Add tomato, turmeric powder, Kashmiri chilli powder and kasuri methi.
Mix it well and cook on medium heat till tomato becomes soft.
Remove from heat and allow this masala to cool.
When it is cool enough, grind it into a fine paste.
In a pan, heat 1-tablespoon oil and add mushrooms with little salt.
Saute till the mushrooms are cooked and all the water evaporates.
Add the prepared masala paste along with little water. Cover and cook on medium heat.
Add cashew paste and sugar and mix well. Cook on low heat for 5 minutes.
Add fresh cream just before removing it from heat.
Transfer it into a serving bowl and add butter. Serve hot.