Restaurant-style rich and creamy Mushroom Stew can be perfect with quinoa, Indian flatbread or chapati, and steam rice. It is not only easy but the taste can also be mesmerized your whole family. Check out the recipe.
We need to make two kinds of paste for this recipe. One is spice paste, and the second is a creamy white paste for great taste, texture, and taste.
Take a tomato, green chili, ginger, garlic, fennel seeds, cardamom, cloves, and cinnamon together into a grinder and make a smooth paste. You can also add 1/2 cup of water if you need to make this spice paste.
Take soaked cashew, shredded coconut, and white poppy seeds into the grinder and make a smooth paste.
Take both pastes into a separate bowl and keep them aside.
Heat a saucepan with coconut oil.
When the oil is heated enough, add fresh curry leaves and let it few seconds for a temper.
Now add chopped onions and fry until the onions become golden brown and soft.
Now add the 1st spice paste into the pan and add the required amount of salt into it.
Saute it for 5-8 minutes until you see the spice paste starts to release oil. Keep remember saute process must be done on medium heat.
Now add sliced mushroom into the pan san continue to stir and cook for about 5 minutes.
After that, add the second white creamy paste into the pan and continue the saute process.
Mix everything well and saute for about 5-10 minutes or until the mixture starts to release oil. [This is an essential process to make the mushroom strew taste awesome.]
Add 1/2 cup of water into the curry along with sugar and your favorite herb like oregano.
Let the curry simmer for about 5 minutes more and taste it once to check. You can also adjust the taste by adding salt, seasoning, and sugar.