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Why recepie famous for?
Ingredients
250 Gram Button mushroomFor taste Salt
1-2 Tbsp Ghee (to shallow fry)
1/2 Tbsp Butter
For the shahi garam masala:
1-2 Sticks Cinnamon
1 Tbsp Shahi zeera
1/2 Tbsp Zeera
1 Tbsp Pepper
10 Gram Dry ginger
1 piece Brown cardamom
A little bit Javitri
Little bit Pathar ke phool
1/2 Tbsp Coriander seeds
2-3 Cloves (laung)
3-4 Green cardamom
Little bit Jaiphal (nutmeg)
For the gravy:
1 Tbsp Ghee
1 Bay leaf
1/2 tsp Cumin seeds
1 Tbsp Ginger-garlic paste
2 Tbsp Onion puree
3 Green chilies (pounded with a pinch of salt)
1 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
tsp Red chili powder
For taste Salt
To de glaze pan Water
250 Gram Tomato puree
A pinch of Sugar
2 Tbsp Cashew nut paste
1 1/2 Tbsp Cream
1/2 Lime
Instructions
How to Make Shahi MushroomPrepare the mushrooms:
1.In a pan shallow fry ghee, button mushroom, salt and butter.
2.Transfer the shallow fried mushrooms into a bowl and keep aside.
Prepare the shahi garam masala:
1.In a pan, dry all the ingredients for 2-3 minutes. Pound it finely in a mortar and pestle.
Prepare the gravy:
1.In a pan saute ghee, bay leaf, cumin seeds, ginger-garlic paste and onion puree.
2.Add the smashed green chilly into the base.
3.In the base add turmeric powder, cumin seeds, coriander powder, red chilly powder and salt for taste. De-glaze them with little water.
4.In the base mixture add tomato puree and a little sugar to balance the acidity.
5.Then add one by one cashew nut paste, pounded garam masala, cream and half a lime.
6.Add shallow fried button mushroom into the base mixture.
7.Mix well the mushrooms and the base mixture. Let it simmer for a while.
8.The shahi mushroom is ready to be served.
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