Coriander Cashew Mushroom Curry

Mushrooms are not only a very tasty food item for vegetarians but they have a surprisingly high nutritional value as well. They are low in calories and carbohydrates and thus help in weight loss. They are a rich source of the antioxidant selenium and have cancer fighting properties. If cooked well they can beat any non veg dish in taste.

Preparation Time: 15-20 minutes

Cooking Time: 35-40 minutes

Ingredients
Button mushrooms- 500gms
Coriander leaves- 100gms(Finely chopped and then a paste of it made in the mixer grinder).
Cashew-50gms( a smooth cashew paste made in the mixer grinder)
Potato-4-5 diced.
Tej patta(bay leaves)- 1-2
Dried red chillies
Jeera powder
Green chillies-3-4(paste)
Ginger paste
garlic paste
kasauri methi
Refined oil
Water
Salt to taste

Method

Take the button mushrooms and chop them into small pieces. Add 1 tea spoon oil in the kadhai and lightly saute the mushroom and then keep it aside. Take the potato pieces as well , fry them lightly and keep them aside. Take some oil in the kadhai and then add 2 table spoon oil into it. When the oil starts spluttering then add the bay leaves and the dried red chillies. Then add 1 teaspoon of ginger paste, garlic paste and the green chilly paste. Keep stirring it till the oil separates and then add 1/2 tea spoon of jeera powder to it. Add a very small amount of water so that the masala does not burn. Once the masala is well cooked add the cashew paste and the coriander paste to it. Add some salt as per taste. Add 1 cup of water to it. Let the gravy simmer for some time. Then gradually add the diced potatoes and the mushroom to the gravy. Let the mushroom cook in the gravy for sometime so that it mixes well with the gravy. Once the gravy becomes thick add a pinch of kasauri methi from above and then let it simmer for 5 minutes.
Thus your tasty,yummy coriander cashew mushroom curry is ready to serve. Serve hot with pea rice or jeera rice or paranthas.