Punjabi Mushroom Masala

                                            Punjabi Mushroom Masala

         Not a very popular dish, but available in a dhabba menu and is quite easy to make. It goes well with rotis, phulkas and also jeera rice. With my son being a big fan of Punjabi dishes, I make this gravy for roti's.

Cuisine: Punjabi
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Fresh Button Mushrooms: 200 gms 
Roughly chopped Onion: 2 nos
Roughly chopped Tomato: 1 no big 
Roughly chopped Ginger: 2 inch piece or 2 tea spoons
Garlic pods: 9 to 11 nos
Soaked Cashews: 8 to 10 nos
Kasuri Methi: 1 teaspoon finely chopped
Cooking Oil: 3 tea spoons
Chilli powder: 1 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Shah jeera: 1 teaspoon

Method:
1. Wash the mushrooms thoroughly and roughly cut into pieces. Keep is aside. 
2. Roughly chopp onion tomato, ginger, garlic and fry it with 1 teaspoon of oil for 5 to 7 minutes till the onions caramelize and tomatoes becomes mushy. Let it cool down completely.
3. When it comes to room temperature, grind it in a mixie jar to a fine smooth paste.
4. Place a heavy bottomed pan on the stove over high flame. When it is hot, add 3 tea spoons of oil and heat it.
5. When the oil is hot, add shah jeera and let it splutter, now add the onion tomato puree and simmer the flame.
6. Keep stirring till the oil floats on the top.
7. Now add mushrooms, it will give out some water and when all of it  is absorbed, add chilli powder, coriander powder and turmeric powder. Mix well.
8. Now simmer the gravy till the raw flavour of chilli goes off.
9. Make a fine smooth paste of soaked cashews in a mixie jar and add the paste to the gravy, mix well. Cook till the cashew paste is completely cooked.
10. Add kasuri methi and mix well. Let it cook for a few minutes till the oil floats on the top.
11. Put off the flame and transfer it to a serving bowl.

Note:
1. After chopping mushrooms, keep them immersed in water, otherwise mushrooms may turn black in colour.