Restaurant style mushroom gravy recipe
Restaurant style mushroom gravy recipe a quick finger lickingly good and rich gravy made with mushrooms.
- 1.5 tbsp oil
- one 1/4 inch cinnamon
- 1 no cardamom
- 1 small clove
- 1/2 tsp cumin seeds
Heat oil in a pan - add items listed under 'to temper' let it splutter then add onion saute until transparent then add ginger garlic paste and required salt.
Saute until golden then add turmeric powder,red chilli powder and coriander powder.Give a quick saute.
Then add tomato puree cook until raw smell leaves and the mixture is thick and dry.Now add mushrooms.
Give a quick saute then add water mix well.Cook covered for 2 mins.
Now add cashewnut powder,malai and garam masala powder.Cook until oil floats on top.Finally garnish with kasoori methi and coriander leaves.
- Adding cashew powder and malai gives the gravy thickness and nice restaurant flavour so don't skip it.
- I used homemade kashmiri chilli powder.Add 1/2 tsp extra if you like spicy gravy.
- You can serve it with pulao,naan,roti,phulka,chapathi etc.
- This gravy keeps well for 2 days in fridge and 1 day in room temperature.
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