Name: Pepper Mint Mushroom Gravy recipe by Reena Andavarapu at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Button Mushrooms - 400 gms, chopped; Spinach leaves puree - 1 cup; Mint leaves puree - 1/2 cup; Coriander leaves puree - 1/2 cup; Cumin seeds - 1 tsp; Cashew paste - 1/4 cup; Yogurt - 1/4 cup; Fresh cream - 2 tbsp; Spices :; Coriander powder - 1 1/2 tbsp; Red chili powder - 1 tsp; Garam masala powder - 3/4 tsp; Turmeric - 1/2 tsp; Black pepper powder - 1 tbsp; Amchur powder/ dry Mango powder - 1/2 tsp; Onions - 2 medium ,finely chopped; Lemon juice - 1 tbsp; Ginger garlic green chili paste - 2 tbsp; Salt to taste; Oil/ butter - 2 tbsp

ABOUT Pepper Mint Mushroom Gravy RECIPE

The pudina kalimirch gravy is prepared with the three greens spinach, mint and coriander which not only gives taste but also the rich green colour to the gravy. This authentic dish is normally made with paneer in the chettinaad region of tamil Nadu and with beef in kerala. Here I've made it with lovely button Mushrooms and made a shahi gravy with cashew paste and yogurt. Makes a lovely combo with chapatis. With every bite you want to have more and more. Loved by kids and all.

Ingredients Serving: 4

Button Mushrooms - 400 gms, chopped
Spinach leaves puree - 1 cup
Mint leaves puree - 1/2 cup
Coriander leaves puree - 1/2 cup
Cumin seeds - 1 tsp
Cashew paste - 1/4 cup
Yogurt - 1/4 cup
Fresh cream - 2 tbsp
Spices :
Coriander powder - 1 1/2 tbsp
Red chili powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric - 1/2 tsp
Black pepper powder - 1 tbsp
Amchur powder/ dry Mango powder - 1/2 tsp
Onions - 2 medium ,finely chopped
Lemon juice - 1 tbsp
Ginger garlic green chili paste - 2 tbsp
Salt to taste
Oil/ butter - 2 tbsp

Instructions

Blanch the button Mushrooms in boiling water for 2 minutes. Strain and keep aside.
Heat 2 tbsp oil/ butter in a kadhai. Splutter cumin seeds
Add the chopped onions and saute until translucent
Add the ginger garlic and green chili paste and saute until raw aroma disappears
Add cashew paste and saute for a minute
Add the first four spice powders and Mix well, sprinkle little water to avoid burning of the masalas.
Add yogurt and cook for a minute
Now add all the 3 purees one by one and simmer for 3 to 4 minutes
Add salt, amchur and black pepper and mix well. Continue simmering over low heat
Now add the button Mushrooms and lemon juice. Mix well
Simmer further for 2 minutes. Switch off. Garnish with fresh cream and serve hot with chapatis.

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