SHAHI MUSHROOM CURRY

This is a very simple version of the shahi curry. I usually avoid the cream in my daily cooking (unless it is a party dish) . The cashew and almonds give the richness to the curry and you may add milk if you like.Ingredients:
Mushrooms .. 300 gms. (wash well, remove the stalks and cut into halves)
Onion ........... 1 medium (cut into pieces)
Green chillies.. 1-2
Cashewnuts ..... 7-8
Almonds .......... 7-8
Garlic.............. 1 tsp
Turmeric powder ... 1/8 tsp
Cumin powder ........ 1/2 tsp
Coriander powder ... 1/2 tsp
Salt.................. to taste
Oil
Method:

1. Grind the cashewnuts, almonds, onion, green chillies, garlic to a fine paste.

2. In a pressure cooker, heat a little oil and add the ground paste. Saute for a few minutes taking care not to make it brown.

3. Now tip in the mushrooms and stir well. Add the salt and dry spice powders.

4. Pour half a cup of water/milk and close the cooker. Check the salt. Cook for 3-4 whistles. This quantity of water/milk is for dry curry. Add more if you like more gravy.

5. Garnish with chopped nuts, or cream or coriander leaves..anything you like.

@ Learning to Cook