Creamy Mushroom Gravy

Creamy Mushroom Gravy

I used mushrooms and frozen peas in this recipe. But the peas are optional. You can substitute the peas with more mushrooms.

Add more milk/heavy cream to dilute the gravy. Adjust the spice powders  accordingly.

Ingredients:

  • Oil – for sauteing
  • Onion – 1 cup, chopped
  • Ginger – 1 inch, chopped
  • Tomatoes – 2 + 1/2 cups, chopped (approximately 4 tomatoes)
  • Butter – 2 tbsps
  • Chili powder – 1 + 1/2 tsp, adjust according to taste
  • Coriander powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Kasuri methi – 1 tsp
  • Salt – to taste
  • White button mushroom – 2 + 1/2 cups, sliced
  • Peas –  1/3 cup (frozen or cooked), optional
  • Milk or Heavy cream – 2 tbsps

Method:

  • Heat oil in a pan. Add onions and ginger. Saute until the onions turn golden brown.
  • Add the chopped tomatoes and salt; saute until the tomatoes lose their shape and the water evaporates.
  • Turn off the heat and let the mixture cool down completely.
  • Grind them to a fine paste.
  • Heat butter in a pan.
  • Add the ground onion mixture to the pan and let it cook for 2 minutes on medium heat.
  • Add chili powder, coriander powder, garam masala ,kasuri methi and salt. Cook for 2 minutes.
  • Add mushroom and peas. Let it boil until the mushrooms are cooked.
  • Turn off the heat and add milk. Stir well.
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