Kaaju Mushroom Curry

Ingredients

• -Button Mushrooms: 200g (sliced)
• -Cashews: 15 (soaked, blended into paste)
• -Onions: 1 (finely chopped)
• -Tomatoes: 2 (pureed)
• -Ginger-Garlic Paste: 1 tsp
• -Turmeric: ¼ tsp
• -Red Chili Powder: 1 tsp
• -Coriander Powder: 1 tsp
• -Garam Masala: ½ tsp
• -Salt: To taste
• -Oil: 2 tbsp
• -Fresh Cream: 2 tbsp (optional, for extra richness)
• -Kothimeera: 1 tbsp (chopped)

Instructions

1. - Soak jeedi pappu in warm water for 15 min, blend into smooth paste.
2. - Heat oil, fry onions till golden (3-4 min).
3. - Add allam-vellulli paste, fry 1 min.
4. - Add tomato puree, cook till oil separates (5 min).
5. - Mix in pasupu, karam podi, dhaniyala podi, uppu, cook 2 min.
6. - Add mushrooms, stir-fry 3 min, then add kaaju paste, neellu.
7. - Simmer 5-7 min till mushrooms are soft and gravy thickens.
8. - Add garam masala, cream (if using), mix well.
9. - Garnish with kothimeera, serve hot with roti or rice.