Peanut Mushroom Gravy
Mushroom Gravy with peanuts will be the recipe for today. I love mushrooms a lot. Hubby man got these mushrooms to be converted to a gravy with Peas Pulao during the weekend. Well, my craving for food photography props kindled me to get out of the house for some prop shopping and hence the result was no LUNCH 😉 So, these mushrooms lay helplessly in the fridge for a couple of days and they attained their purpose yesterday when I made this Mushroom Gravy for dinner. My husband is a big big fan of the Anil Rice Vermicelli and he wanted some gravy to pair with it. This mushroom gravy paired very well with the rice vermicelli and all our tummies were happy. We even had it with some idlis and it tasted yummy.
I usually make gravies based on onion tomato base. However, this one does not use tomatoes and is more like a Salan gravy sans the coconuts. This is a milder gravy and works very well with idlis, dosas, rotis and rice. You could increase the spice level according to your choice. Also, mushrooms can be replaced with brinjals. That tastes yummy too!!
Health Benefits of Mushrooms:
Mushrooms are great sources of protein, fiber, B vitamins (especially niacin), vitamin C, calcium, minerals, and selenium. They also contain antioxidants that are unique to mushrooms, such as ergothioneine, which according to studies is a highly powerful antioxidant.
Preparation Method of Peanut Mushroom Gravy:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Mushrooms: 400 gms
Chilli Powder: 1 tsp
Garam Masala: 1/2 tsp
Amchur Powder: 1 tsp
Salt: to taste
Saunf/sombu/Fennel Seeds: 1/2 tsp
To Roast and Grind(1):
Peanuts: 3/4 cup
Sesame Seeds: 2 tbsp
Green Chillies: 4
To Saute and Grind(2):
Onions: 2 medium sized
1. Clean and chop mushrooms to bite sized pieces. Soak well in water and rub thoroughly to remove the dirt and other particles.
2. Dry roast peanuts, sesame seeds and keep aside to cool. The peanuts and sesame seeds should change color. Dry roast in a low flame to avoid burning.
3. Roast the green chillies in some oil and keep aside.
3. Roughly chop the onions. Heat some oil in a pan and saute the onions till they turn golden brown in color. Keep aside.
4. Grind the roasted peanuts, sesame seeds and green chillies to a fine paste adding enough water. Keep aside.
5. Similarly, grind the sauteed onions to a fine paste. Keep aside.
6. Saute the mushrooms till all the water is evaporated and they are cooked. Keep aside.
7. Heat around 1 tbsp oil in a pan. Once the oil is hot, splutter some fennel seeds.
8. Now add the ground onion paste and saute till the color changes darker and all the waster is absorbed. Once the paste has thickened, add chilli powder and turmeric powder. Saute for 2 to 3 minutes.
9. Now add the mushrooms and mix well such that the spice powders coat the mushrooms well.
10. Now add the ground peanut sesame chilli paste along with enough water and mix well.
11. Finally, add garam masala, amchur powder and required salt. adjust water according to required consistency. Simmer for 5 to 7 minutes closed.
12. Garnish with coriander leaves and serve hot.
Thanks for reading through the recipe. Hope you will try it and share your feedback. Please do write to me on firstname.lastname@example.org or follow me on my social media handles. You could also share this recipe with your loved ones if you like it 🙂