Kaju Mushroom Masala - Mushroom in cashew nuts gravy

Mushrooms are low calorie and excellent source on vitamin B and some minerals like potassium and phosphorous.Make sure the mushrooms are fresh and wipe it clean with a wet towel before cutting.Mushrooms curry can be made using the usual tomato and onion base gravy or you can make a rich cashew nut base gravy. This gravy is rich creamy and can be served with roti, naan or jeer rice. It sure is a crowd pleasure and easy to make compared to other gravies as mushrooms are easy to cut and cook. Kirthana wants me to add the comment that "Especially the Mushrooms were Yummu".

Preparation time: 40 min

Serving : 4-6 people

Ingredients

3 cup Button Mushrooms (cut to pieces)
3 medium size Tomato cut to small pieces
2 medium onions cut to pieces
¼ Tsp Turmeric Powder
1/2 inch piece Ginger
3 garlic pods
1 Tbs Coriander powder
1 Tbs Jeera powder
1/2 Tbs salt (or to taste)1/2 Tbs Garam masala ( I used Everest brand)
2 Tbs Cashew nuts
½ Tsp mustard seeds

3 Tsp Oil
coriander leaves to garnish

Procedure

1. Heat a pan on medium high and add 2 Tbs oil.
2. Add the cashew nuts when they start to change colour add the onions, ginger, garlic and saute till its transparent.
3. Now add the tomatoes, salt and saute.
4. Turn the heat to medium cover with a lid and cook for 5 minutes.
5. The tomatoes should be mussy and cooked. Now add the turmeric, coriander powder and jeera powder and mix.
6. Transfer this to a blender and make a smooth paste.
7. In the same pan add 1 Tsp oil, add the mustard seeds and allow it to splutter.
8. Now add the mushrooms and fry for about 2 minutes on medium. It will start sweating out the water.
9. Add the cashew paste that we blended, mix it together. If u think the gravy is too thick add some more water because the cashew nut paste thickens on cooking. 
10. Cover and cook for 12 minutes with string in between.
11. The mushrooms will be tender and soft by 12 minutes.
12. Add the garam masala and cook for 2 more minutes.
13. Garnish with finely chopped coriander leaves.
14. Serve with Naan, Roti or Jeera rice and enjoy.