Mushroom 25: Rich Spicy Mushroom Curry

Ingredients

• Button mushrooms - 250 g
• Onions - 4 whole
• Shallots - 15 whole
• Green chilies - 5 whole
• Tomatoes - 3 whole
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Butter - 2 tbsp
• Cashew nuts - 10 whole
• Almonds - 15 whole
• Plain flour (maida) - 1/4 cup
• Turmeric powder - 1 1/2 tsp
• Pepper powder - 1 tsp
• Chili powder - 1 tbsp
• Coriander powder - 2 tbsp
• Garam masala powder - 1 tsp
• Kasoori methi - 1/2 tsp
• Oil
• Coriander leaves - 1 tbsp
• Pudina leaves - 1 tsp
• Lime juice - 1 tsp
• Sugar - 2 pinch
• Curry leaves
• Salt
• Fresh cream
• Water - 1/2 cup

Instructions

1. 1Soak the cashew nuts and almonds in warm water for 10 minutes, then drain and grind them to a smooth paste; set aside that nut paste for later.
2. 2Heat a little oil in a pan and sauté 3 chopped onions with the sugar and 1 pinch of salt until they are golden brown, then cool and grind them to a fine powder to build a sweet, caramelized base.
3. 3Mix the plain flour (maida), 1/2 tsp pepper powder, a little salt and enough water to make a thin batter; toss the mushroom pieces in the batter to coat and shallow-fry them in oil until they are light brown on the outside, then drain and reserve.
4. 4Heat the 2 tbsp butter in a pan, add 1 chopped onion and the shallots, and sauté until translucent and fragrant; add the ginger paste, garlic paste, chopped green chilies and chopped tomatoes and continue to sauté until the tomatoes have softened.
5. 5Stir in the powdered onion mix, turmeric powder, coriander powder, chili powder, garam masala powder, chopped coriander leaves, chopped pudina leaves and lime juice; cook and stir until the raw spice smell disappears, then add the fried mushrooms, salt and 1/2 cup water and stir to combine.
6. 6Cover the pan and cook on low flame for 10 minutes so the mushrooms absorb the spiced sauce.
7. 7Add the almond and cashew paste, kasoori methi and curry leaves, then cook, stirring occasionally, until the gravy reduces and is no longer watery and the flavors have come together.
8. 8Transfer the curry into a serving bowl and garnish with fresh cream for richness.
9. 9Optional: serve with steamed rice or warm naan for a complete meal.