Nawabi Mushroom Curry

For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

 The name itself explain this is a royal dish.This mushroom curry is very famous in northern India. This curry will be good with either rice or chapatti. 

Ingredients:

White Mushrooms                             – 10 no (Chopped)
Red,Orange, green capsicum -               1 cup (chopped)

Cashew nut                                      – ½ cup

Aniseed (Sombhu)                             – 1 tsp (optional)

Cinnamon                                        – 1’’ (broken into pieces)

Cardamom pods                               – 3 no

Cloves                                           – 4 nos

Coriander powder                              –  1 tsp

Chili powder                                   – 1 tsp

Ginger paste                                  – 1 tsp

Plain Yogurt                                  – 2 tbsp
Tomato puree                                - 2 tbsp

Heavy cream                                 – 2 tbsp

Whole milk                                   – ¾ cup

Saffron                                            – a pinch soak into warm milk

Oil                                               – 2 tbsp

Salt                                             to taste

Method:

• Wash the mushrooms and cut into medium pieces. Keep aside. Whip the yogurt and cream and keep aside.
• Soak the cashewnuts in hot water for 40 minutes. Add chili powder, coriander powder and aniseed into it and grind to a smooth paste in blender and keep aside.
• Keep  stove on medium flame. Heat oil in a frying pan, add whole garam masalas, ginger paste, and capsicums.  Sauté for a minute. Add tomato puree and fry for few more minutes.
• Add grounded cashew paste in it and fry for three to four minutes. Add the whipped yogurt cream mixture to the dish and stir gently.
• Add mushroom pieces, salt, saffron and cook for 15 minutes in a medium flame.  Garnish with coriander leaves.
• Serve hot with rice or chapatti.

For Low fat Use:  Use less  cashews and 2 % milk in this recipe and avoid cream.