Creamy Afghani Mushroom

Ingredients

• 250 g Button mushrooms (Sliced)
• 0.5 tsp Salt (For the mushrooms)
• 0.5 tsp Black pepper (For the mushrooms)
• 1 tsp Ginger-garlic paste (For the mushrooms)
• 1 tbsp Oil (For the mushrooms)
• 1 tsp Lemon juice (For the mushrooms)
• 1 tbsp Oil (For the gravy)
• 0.5 tsp Cumin seeds (For the gravy)
• 1 Bay leaf (Small)
• 1 Green cardamom (Whole spice)
• 2 Cloves (Whole spice)
• Black cardamom (Whole spice; quantity not specified)
• 2 Onion (Large, sliced; do not brown)
• 1 inch Ginger (For the gravy)
• 5 Garlic (Source states 5–6 cloves; use 5 cloves as the listed quantity)
• 10 Cashews (Source states 10–12; use 10 cashews as the listed quantity)
• 0.5 cup Curd (Plain yogurt)
• 0.25 cup Fresh coriander (For grinding with the onion mixture)
• 0.5 tsp Cumin powder (For the gravy)
• 1 tsp Coriander powder (For the gravy)
• 0.5 tsp Chaat masala (For the gravy)
• Salt (To taste, for the gravy)
• 0.5 tsp Black pepper (For the gravy)
• 1 tbsp Butter (For finishing the gravy)
• 1 tbsp Ginger (Julienned)
• 1 Green chili (Source states 1–2; slit)
• 0.5 cup Water (Use ½–¾ cup as needed to adjust consistency)
• 2 tbsp Fresh cream (For finishing)
• 1 tsp Kasuri methi (Crushed)

Steps

1. 1

   Toss the sliced button mushrooms with ½ teaspoon salt, ½ teaspoon black pepper, ginger-garlic paste, 1 tablespoon oil, and lemon juice.

2. 2

   Cook the seasoned mushrooms over high heat, tossing them until they are cooked.

3. 3

   In a wok or kadai, sauté the cumin seeds with the bay leaf, green cardamom, cloves, and black cardamom.

4. 4

   Add the sliced onions and sauté them without allowing them to brown.

5. 5

   Add the ginger, garlic, cashews, and salt, then cook the onion mixture until softened while keeping the onions unbrowned.

6. 6

   Remove the whole spices from the cooked onion mixture. Grind the mixture together with the curd and fresh coriander to make a smooth paste.

7. 7

   Mix the paste with the cumin powder, coriander powder, chaat masala, ½ teaspoon black pepper, and salt to taste to form the creamy gravy base.

8. 8

   Melt the butter in the kadai over low heat. Add the julienned ginger and slit green chili.

9. 9

   Add the prepared gravy base and cook it over low heat.

10. 10

    Add water as needed, using ½ to ¾ cup, to adjust the gravy to the desired consistency.

11. 11

    Add the cooked mushrooms and cook the mixture for 10 minutes.

12. 12

    Finish with the fresh cream and crushed kasuri methi, then serve the creamy Afghani mushroom.

Notes

The source does not specify exact cooking times for the mushrooms, onion mixture, or gravy before the final 10-minute mushroom cooking period. It also gives a range for garlic, cashews, green chili, and water; the lower end is represented in the quantified fields where needed, with the full range retained in the notes.

Nutrition per serving

• main
• vegetarian
• North Indian
• Indian
• mushroom
• stovetop
• creamy
• gluten-free