Ingredients
250 gms Button mushroom
1 tablespoon Butter Ghee Clarified /
To be Roasted and Ground
1 – 2 Cinnamon
1 tablespoon Caraway Seeds
1/2 tablespoon Cumin seeds
1 tablespoon Peppercorns
10 gm Ginger Dry
1 Cardamom Black
Mace , a little bit
Star anise , little bit
1/2 tablespoon Coriander seeds
2 – 3 Cloves
3 – 4 Cardamom Green
Nutmeg – little bit
For the Gravy
1 tablespoon Butter Ghee Clarified /
1 Bay leaf
1/2 teaspoon Cumin seeds
1 tablespoon Ginger garlic paste paste
2 tablespoons Onion puree
3 chilies Green
1/2 teaspoon Sugar
1 tsp Cumin powder
1 tsp Coriander powder powder
1 tsp Chili powder
to taste Salt
Water , to de glaze pan
250 gms Tomato puree
1/2 teaspoon Sugar
2 tablespoons Cashew nut paste
2 tablespoons Cream
1/2 Lime
How to Make Shahi Mushroom
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Crush the green chillies with a pinch of salt and keep aside.
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Quarter the mushrooms and keep aside.
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Heat clarified butter in a pan. Tip in the mushroom.
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Fry till golden brown in colour.
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Remove from the pan and keep aside.
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Dry roast the ingredients mentioned in the list till a good aroma emanates. Switch off heat.
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Grind to a fine powder, when cool.
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Heat clarified butter in a pan.
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Add the bayleaf and cumin seeds.
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When the seeds start to crackle, add the ginger-garlic paste and onion puree.
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Stir for a few seconds.
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Tip in the crushed green chilli and saute for a few seconds.
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Add turmeric powder, cumin seeds, coriander powder and chilli powder.
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De-glaze them with little water.
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Add tomato puree and a little sugar.
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Cook till oil separates.
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Add cashew nut paste and ground masala and mix well.
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Add the mushroom and cook for a minute.
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You may add water to acquire the desired consistency and bring to a boil.
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Add cream and juice of half a lime and mix well.
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Serve hot with any Indian Bread of your choice.
