The Indian spicy mushroom gravy is mixed with fresh masala with a nice aromatic, halved green chillies for spiciness, mushrooms and cashew nuts for a rich taste.
Dry roast all the dry spices cumin seeds, coriander seeds, red chillies, cardamom, cinnamon, cloves.
Stir continuously in a low flame till they turn aromatic.
Add cashew nuts give a mix. Switch off the flame. let it cool for a minute.
Take all the masala spices into the blender jar. Blend to a fine powder.
Set the mushroom masala aside.
Take a blender jar to add tomatoes and blend to the smooth paste. set aside.
Heat a pan over a medium flame add butter and oil.
Add bay leaves, star anise and curry leaves. Fry for two to three seconds.
Add chopped onions and halved green chillies. Fry till they turn a golden brown colour.
Add ginger and garlic paste, salt fry till the raw smell disappears.
Add red chilli powder, turmeric powder prepared mushroom masala powder mix well.
Add curd and mix well.
Add tomato paste fry till it thickens and leaves the sides of the pan.
Add cleaned and halved mushrooms mix well.
Close the lid and cook for 5 minutes over a medium flame stir occasionally.
Add crushed fenugreek leaves (Kasuri methi) and chopped coriander leaves mix well.
Taste and adjust the salt according to the consistency of gravy.
Pour 1/2 cup of water and adjust the thickness of gravy.
Close the lid and cook for 2 minutes.
Take the hot mushroom gravy into the bowl.
Can also add cream to adjust the spices.