Ingredients (Serves 3)
1. Mushroom – 350 - 400 gm, halved or quartered depending on their size
Salt – To taste
Turmeric powder – 1/4 tsp
Tandoori masala powder – 1/4 tsp
2. Cashews – 8 – 10, soaked in water for 30 minutes and then ground to a very fine paste adding little water
3. Butter / vegetable oil – 2 tsp + 1 tbsp
4. Cumin seeds – 2 pinches
Whole spices – cloves – 3, cardamom – 1, cinnamon – 1/2 inch stick
5. Ginger – 1/4 inch, chopped
Garlic – 3, chopped
Onion – 1/2 large, sliced
6. Tomato – 1.5 large, chopped
7. Kashmiri chilly powder - 3/4 tsp
Tandoori masala powder – 3/4 tsp (You can use garam masala powder instead)
8. Kasoori methi – 1/2 tsp, crushed
9. Sugar – 1 or 2 pinches
10. Whole milk / half and half / fresh cream – 1/4 – 1/2 cup (I used whole milk)
11. Salt – To taste
12. Cilantro – 1 – 2 tbsp, chopped
Method
1. Marinate the mushroom pieces with salt, turmeric powder and 1/4 tsp tandoori masala powder (optional). Set aside for 15 minutes.
2. Heat 1 tbsp oil / butter in a heavy-bottomed pan at medium heat. Add the cumin seeds and whole spices. Saute for 3 - 4 seconds. Add chopped ginger, garlic and sliced onion. Saute until onion starts turning light golden. Add chopped tomato pieces. Saute until tomato turns mushy and oil starts separating, about 8 - 10 minutes. Add Kashmiri chilly powder and tandoori masala powder. Saute for a minute or until their raw smell is gone and switch off. Set aside to cool. Once cooled, grind to a smooth paste.
3. Heat 2 – 3 tsp oil/ butter in the same pan and shallow fry the mushroom pieces for about 5 - 6 minutes or until dry. Add the ground tomato-onion mixture. Mix well, add 3/4 cup hot water and bring to a boil. Add cashew paste and cook for a few minutes at medium-low flame. Add crushed kasoori methi and 1 - 2 pinches of sugar, if using. Mix well. If you want you can add 1/2 tsp butter for an extra taste. Finally add in the whole milk and mix. Cook for 1 minute at low heat and switch off. Garnish with chopped cilantro. Serve with pulav/ naan etc.
