This recipe I got from Nita Mehta's Great Indian cooking. I like the way she comes up with different spices to give different aroma. In this particular recipe the spices, fennel with cloves and cardamom is used. It gives a very pleasant and different aroma thus making the gravy different from other masala gravies. It does not have Cumin seeds that almost goes with every north Indian gravy. Me and my husband loved the aroma and gravy.
Mushroom -200 gms
Green Peas – 1 cup
Ginger – garlic paste – 1 tsp
Turmeric powder – 1/2 tsp
Kasoori methi powder – 1 tbsp
Garam masala powder – 1/2 tsp
Kashmiri red chilly powder – 1/2 tsp
Tomato – 3
Curd – 1/2 cup
Cashewnuts – 2 tbsp
Fennel seeds – 1 tsp
Salt – as per taste
Oil – 3 tbsp
Paste 1 :- Onion, fennel, cloves and cardamom grind it to paste.
Paste 2 :- Tomato, curd, cashew grind to paste.
Boil green peas and keep aside.
wash and clean mushrooms.trim stalks of mushrooms and cut each into 4 pieces.
Make a smooth paste of onions,cloves,cardamom,and fennel seeds.
Blanch tomatoes , peel off the skin and cut into 4 pieces.Grind it into a fine paste with curd and cashewnuts.
In a kadai,heat 2 tbsp of oil.Saute mushrooms for 5 mins.keep them spaced out while sauteing.
Add ginger – garlic paste and cook for a minute and remove from fire.
In the remaining oil, add onion paste,turmeric powder and cook till light brown in color.
Then add the tomato paste and stir well till oil separates.Add kasoori methi powder,red chilly powder,garam masala,salt,boiled peas,fried mushrooms and mix well.
Add water and cook till mushrooms are well cooked.
Remove from fire. Serve hot with steamed rice or chapati.