Ingredients:
250grms Mushroom (boild & golden Fry)
medium Onions, finely chopped (optional)
1½ teaspoons chopped Ginger
3-4 Garlic Cloves
(optional)
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15
minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek
leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
Method3-4
Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked
cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes
and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add
onion paste and bay leaf and sauté until onion paste turns light brown for
approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew
nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will
take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the
surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook
for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame.
Grind onion, ginger and garlic in a grinder
and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make
cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat
cooking oil and butter in a non-stick frying pan over medium flame. Add onion
paste and bay leaf and sauté until onion paste turns light brown for approx.
4-5 minutes.
Add
green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut
paste.Stir and cook for 2-minutes.
Add
tomato puree and cook until oil starts to separate from the puree, it will take
around 3-4 minutes.
Add
coriander powder and garam masala powder and mix well.
Add
1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the
surface or for approx. 4-5 minutes. Add fried mushrooms, kasuri methi and cook
for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream
and mix properly and turn off the flame. Serve with Polao, plain rice or paratha.
Recipe By : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai
Grind onion, ginger and garlic
in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons
water to make cashew nut paste. Blanch the tomatoes and blend them to prepare
tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add
onion paste and bay leaf and sauté until onion paste turns light brown for
approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew
nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will
take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the
surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook
for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame
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