Shahi Mushroom

I love traveling. From last few weeks I am busy in traveling and really enjoyed every moment, refreshing my mind. In traveling I love enjoying nature and watching people. Even without talking to anyone we can learn many things by looking at everyone. After coming to USA, I learned many things by looking at different people and there beautiful smiles. Behind every smile there may be a problem whether it is big or small, but everyone will have a beautiful smile on there lips. When I look at some people who have many problems with a smile on there face, I used to wonder how they are smiling with those many problems. I feel those people are great. 

Today's recipe is Shahi Mushroom. My family love mushrooms very much. Every week or every other week I prepare mushroom recipes. But it been a long time I worked with these little cuties. Shahi mushroom is a very flavorful and delicious curry. 

Serves - 4
Ingredients:

• Mushroom - 250 grams
• Ghee - 1 tbsp
• Butter or Oil - 1/2 tbsp
• Little salt

Ingredients For Shahi Masala:

• Shahi Jeera - 1 Tbsp
• Jeera - 1/2 Tbsp
• Coriander seeds - 1/2 Tbsp
• Pepper Corns - 1/2 Tbsp
• Cinnamon stick - 1 inch piece
• Javitri - 2 strings
• Nutmug - little bit
• Cardamom - 3
• Cloves - 2

Ingredient For Gravy:

• Onion paste - 2 tbsp
• Ginger-garlic paste - 1 Tbsp
• Green chillies - 3 (make into paste)
• Red chilli powder - 1 tsp
• Cashew paste - 2 tbsp
• Tomato puree - 1 1/2 cup
• Bay leaf - 1
• Cream - 1.5 Tbsp ( We can also use 1/4 cup milk)
• Sugar - 1/2 Tbsp
• Turmeric powder - 1/2 tsp
• Ghee - 2 Tbsp
• Salt to taste

Preparation:

• Dry roast all the ingredients under masala and ground into powder.
• Heat ghee and butter or oil in a pan, fry mushrooms by sprinkling little salt and dish out and keep them aside.
• In the same pan, heat ghee, add bay leaf, onion paste, chilli paste, ginger-garlic paste and turmeric and cook until no raw small.
• Add tomato puree, sugar, red chilli powder, salt and cashew paste and cook until oil oozes out.
• Add to required water and mushroom and cook until oil oozes out.
• Finally add cream or milk and cook for 2 minutes and serve hot with any Indian bread.