-
Soak cashews in hot water for 20 - 25 mins.
-
Clean and wash thoroughly the mushrooms.
-
Chop them into slices or the shape you like.
-
Place a wok on medium heat and 1 teaspoon of olive oil.
-
Add sliced mushroom and cook them on medium flame.
-
In 5 minutes of cooking mushroom will start releasing water.
-
Cook them for 10 minutes more with the lid on.
-
Now mushrooms are cooked and turned to golden brown. T
-
ransfer them to a dish.
-
Then add soaked cashews to a grinder.
-
Grind them into a fine paste.
-
In the same wok we fried mushroom add 1 tablespoon of butter.
-
Add bay leaf, pepper corns, green cardamom and saute for a few seconds.
-
Then add ginger garlic paste and saute till raw aroma evaporates. Add cashew nut paste and saute for 2 minutes.
-
Once everything get little thick add turmeric powder.
-
Mix it well and then add garam masala, degi mirch powder and coriander powder.
-
Saute for 2- 3 minutes and cook the masala.
-
Once masala start coming together and leaves oil at the edges.
-
This means masala mixture is properly cooked.
-
Add tomato puree and stir well then add 1 cup of water to adjust the consistency. Then sautéed mushrooms to the gravy.
-
Add crushed kasuri methi, salt to taste and sugar.
-
Stir it for a while and switch off the flame.
-
Now add 2 tablespoon of low fat cream.
-
Stir it to combine.
-
Mushroom makhani is ready to serve with chapati, or rice.