Kaju Mushroom Curry

This is a vegetarian version of my pepper chicken for those who do not eat the bird to enjoy the similar taste :D.


INGREDIENTS:

2 cups button mushroom quartered or halved
1 tsp fresh Ginger paste
1 tsp fresh Garlic paste
2-3 tsp coarsely ground black pepper corns
1 tbsp oil
3-4 tblsp cashew nuts
2 large onions
1 tbsp lemon juice (optional)
1 green chillies slit
salt to taste
coriander leaves for garnish

PREPARATION:

• Add salt to the cut mushroom and keep aside for 5 minutes in a bowl. The salt will release the moisture in the mushroom at that time add ginger garlic paste and the coarsely ground pepper to the bowl. Mix well and let it marinate for about half an hour. The success of this dish is in the coarsely ground pepper so powder pepper is out.

• Boil cashew nuts and onions coarsely chopped in about ¾ cup of water. Cool and grind it to a smooth paste.

RECIPE:

Heat oil in a non stick pan (hence only 1 tsp of oil) and saute the marinated mushroom for 2-3 minutes, add the green chilly saute for another couple of minutes.

Add cashew nut onion paste at this point. Mix well, add water if needed or how much gravy you need.

After the gravy heats through and starts bubbling lower the heat and keep the dish coverd for 2-3 minutes.

If adding add lemon juice add at this point and switch the gas off. Otherwise just garnish with coriander leaves and serve hot.