North Indian Mushroom Curry (Gravy)

Ingredients

• •300g button mushroom, halved or quartered
• •3 tbsp oil or ghee
• •1 bay leaf
• •1 inch cinnamon stick
• •2 onions, roughly chopped
• •2 tomatoes, roughly chopped
• •10 cashews (optional, for a creamier gravy)
• •1 tbsp ginger-garlic paste
• •1/2 tsp turmeric powder
• •1 tsp red chilli powder
• •1.5 tsp coriander powder
• •1/2 tsp garam masala
• •1/2 cup water, as needed
• •2 tbsp fresh cream (optional)
• •Salt to taste
• •Fresh coriander leaves to finish

Instructions

1. 1Blend the chopped onion, tomato and cashews (if using) into a smooth paste. Set aside.
2. 2Heat oil or ghee in a pan. Add bay leaf and cinnamon, and let them sizzle for a few seconds.
3. 3Add the blended onion-tomato-cashew paste and cook on medium heat, stirring often, for 8–10 minutes until the raw smell is gone and the mixture darkens and thickens.
4. 4Add ginger-garlic paste, turmeric, chilli powder and coriander powder. Cook for 2 more minutes.
5. 5Add the mushroom and salt. Stir to coat in the masala base.
6. 6Add water to reach your preferred gravy consistency, cover, and simmer on medium-low heat for 8–10 minutes, until the mushroom is fully cooked through and tender.
7. 7Stir in cream if using, sprinkle garam masala, and simmer uncovered for 2 more minutes.
8. 8Finish with chopped coriander and serve hot with rice or roti.