Aloo mushroom gravy | Potato mushroom curry

Cuisine Style: North India | Cooking Time: 25 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

• Potato [Aloo] – 2 [cut into 1 inch thin squares and fry]
• Butter Mushroom – ½ cup [wash & dry out for 5 min]
• Phool makhana – ½ cup [fried]
• Tomato puree – 1 cup
• Cashew nut paste – 3 tbsp
• Onion paste – 3 tbsp
• Ginger and garlic paste – 1 tbsp [each]
• Green chilli – 1 [sliced]
• Garam masla – bay leaves, cumin, cloves, cinnamon, cassia, fennel, cardamom, star anise [dry roast then grind with sugar, salt]
• Turmeric powder – ¼ tsp
• Kasoori methi powder – ¼ tsp
• Cumin powder – ½ tbsp
• Coriander powder – ½ tbsp
• Cardamom powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Pepper powder – ¼ tsp
• Coriander leaves – 2 springs [finely chopped]
• Dill seeds – ½ tbsp
• Curd / Fresh cream – 2 tbsp [well beaten]
• Butter – 1 inch cube
• Oil – 2 tbsp
• Salt to taste
• Water as needed

Method

• Heat Oil and butter in a pan, put dill seeds then add onion sauté till raw smell out. Add Ginger and garlic paste. Then add green chilli.
• Add mushroom mix well then add salt, turmeric & red chilli powder.
• Add tomato puree mix well & cook for 5 min.
• Add cashew nut paste mix well. Then add fried aloo, phool makhana.
• Add coriander, cumin, pepper powder one by one and kasoori methi powder mix well
• Add green cardamom powder and garam masala powder. Add curd mix well then cut off heat. Add chopped coriander leaves.
• Garnish with butter and serve hot with rice or chapathi , naan or dosa.

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