Mushroom Masala

Mushrooms in a creamy garlic gravy.  An easy, yet tasty and comparatively quicker recipe.

Ingredients:

Button Mushrooms - 340 gms

Onion - 1 big

Tomatoes - 2 medium
Garlic - 5 big cloves
Dry Red Chillies (Byadagi) - 8
Cashews, Almonds - 5 each
Milk - 1/2 cup
Bay Leaf - 1
Turmeric/Haldi - 1/4 tsp
Garam Masala or any spice mix - 1/4 tsp (Optional)
Cilantro/Coriander Leaves - few sprigs
Salt
Oil

How to make Indian Mushroom Masala:

• Soak almonds and cashews in milk for about 20 minutes.  Use any nuts of your choice.
• Wash the mushrooms well and pat them dry.  Cut them into bite sized pieces.  Roughly chop onions and tomatoes.  Finely chop cilantro.
• Grind chopped onions, tomatoes, garlic, red chillies to a smooth paste.  Add little water if required.  Save this onion tomato paste for later.  I have used Byadagi variety of red chillies for a nice red colour.  You can use chilli powder as well.

• Grind soaked almonds, cashews with the milk to a fine paste.  Keep it aside too.
• Heat 1 - 2 tbsp oil in a pan and stir fry the mushrooms till they turn brown.  Save them for later.
• In the same pan, add 1 tbsp oil and a bay leaf.  After few seconds, add the ground onion tomato paste.  Saute for about 5 minutes or till it thickens.  Now add sauteed mushrooms, salt, turmeric and cook for 2 - 3 minutes.
• Lastly, add almond cashew paste, garam masala and bring it to a boil.  Turn off the heat and add chopped cilantro.

Serve Easy Mushroom Masala with roti, naan or rice.