Thursday, February 18, 2016

Mushroom Masala Gravy (with Pressure cooker)

You must be wondering how a political junkie like me has not talked about the election once this election season. The thing is, the political circus is a little too much fun even for me. I can't stand any of them and it is better not to watch it compared to watching and screaming at the idiot box. In the words of Joseph de Maistre, lawyer, diplomat, writer and philosopher in French "Toute nation a le gouvernement qu'elle mérite" which roughly translates - Every nation gets the government it deserves.

Let's move on to the recipe,

Mushrooms are versatile and come in handy for a quick simple or grand meal. It is big favorite of DD2 and so I buy it at least every other week. While a dry mushroom pepper fry is the most quickest and easy way to prepare mushrooms and is by far her favorite, making a spicy creamy gravy as a side dish for some Indian flat breads is my favorite.

I was looking for a recipe for mushrooms gravy when I came across this recipe I had seen on Sindhi Rasoi. I especially like the no grinding part and using the pressure cooker. You can cook the mushrooms in no time.

In a pressure cooker, saute the onions, tomatoes and green chilies along with the ginger, add a cup of water and let it pressure cook for 3 -4 whistles.
Chop the mushrooms into desired shape and soak the cashews in water.
Once the pressure is released mash the onion - tomato mixture and add in the spice powders.
Add in the chopped mushrooms and mix it. Let it cook for about 6-8 minutes.
Blend the cashews to a smooth paste and mix it not the mushroom gravy, add salt and cook till the desired consistency is reached. Sprinkle the chopped coriander leaves.

Serve the creamy and also spicy gravy with any kid of Indian flat breads or rice or even toasted bread.

Mushroom Masala Gravy
Preparation Time:15 minutes
Cooking Time:30 minutes
  1. 1 lb of Cremini Mushrooms (cut into 4)
  2. 1 1/2 red onions chopped fine (about 2 cups of chopped onions)
  3. 5-6 green chilies chopped
  4. 1 1/2 cups of chopped tomato
  5. 1/2 tbsp of grated ginger
  6. 1/2 tbsp of kuzhambu thool or any curry powder
  7. 2 tsp turmeric powder
  8. 1/2 tbsp of red chili powder or (1/2 tbsp of Kashmiri Chili powder + 2 tsp of red chili powder)
  9. 2 tbsp of cashews
  10. salt to taste
  11. handful of coriander leaves
  12. 2 tsp of oil
  13. seasonings: cumin seeds

  1. In a pressure cooker, heat oil and when hot add cumin seeds.
  2. Add in the chopped onions and green onions and saute till the onions starts to brown. Add in the ginger and saute for another 2-3 minutes.
  3. Add in the chopped tomatoes and saute for a minute, add a cup of water and pressure cook for 2-3 whistles.
  4. Let the pressure release and use a masher to gently mash the onions and tomatoes.
  5. Add in the turmeric powder, chili powder and the kuzhambu thool and mix it in.
  6. Turn the heat to medium and add in the chopped mushrooms and mix it in and let it cook for about 8-10 minutes. The mushroom will release enough so there is no need to add any extra water.
  7. Add in the blended cashew paste and salt and mix it in and let it boil for another 5 minutes or so or till the desired consistency is reached.
  8. Add the coriander leaves and turn off the heat.

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