Ingredients:
Mushrooms - 400g
Garlic - 4 cloves
Ginger - 1 inch piece
Green Chilli - 1
Large Diced Onion - 1
Cashew Nuts - 2 tbsp broken
Melon Seeds - 1 tbsp
Milk - 1/4 cup
Dry Spices:
Cinnamon Sticks - 2 inch piece
Pepper Corns - 15
Green Cardamom - 3
Star Anise - 1
Caraway Seeds - 1/2 tsp
Cloves - 4
Bay Leaf - 1
Powdered Spices:
Coriander Powder - 1.5 tbsp
Cumin Powder - 1 tsp
White Pepper Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Dry Fenugreek Leaves - 1 tsp
Salt - as per taste (1/2 tsp)
Yogurt - 1/2 cup
Single Cream - 1/4 cup
Pinch Of Salt
Coriander Leaves - 1 tbsp
Method:
1. In a food processor, combine garlic, ginger, green chili, and onion.
2. In the same way, blend the broken cashews and melon seeds with milk until smooth. Set both pastes aside.
3. Heat some oil in a pan over medium to high heat.
4. Add the mushrooms and sauté until they turn brown and are cooked through.
5. Remove from heat and set aside.
6. In a separate utensil, heat a combination of oil and butter over medium heat.
7. Add the dry spices and bay leaf, stirring to combine.
8. Add the onion paste, season with salt, and cook for a few minutes until the mixture is well-blended and fragrant.
9. Incorporate the powdered spices into the mixture, stirring well. Cook for a few more minutes.
10. Add the yogurt and mix thoroughly. Let it cook with the lid closed for a few minutes to blend the flavours.
11. Stir in the cashew and melon seed paste and mix well.
12. Add the cooked mushrooms to the mixture. Let it simmer for a few minutes.
13. Add the fenugreek leaves, coriander leaves, and single cream. Stir to combine all ingredients.
14. Allow it to simmer for an additional 1-2 minutes.
15. Once everything is well-mixed and heated through, remove from heat and serve hot.
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