Mushroom Curry with Red and White gravy

And it's good to be back. Yes, after a hiatus of near about 11 months, I am back with a bang. Today, I am going to share the recipe of Mushroom curry in red and white sauce.

Serving: Four people
Time: near about 60 minutes (Cooking and Preparation)

Here are the ingredients:

For white gravy:

1) A tea spoon of wheat flour.
2) A glass of milk
3) Half a tea spoon butter

For red gravy

1) One big onion (Chopped)
2) Ginger: 50 grams (Chopped)
3) Garlic: Four cloves (Big) or five small cloves (Chopped)
4) Green chilies: 3 - 4 (Depends on your spice level)
5) Tomatoes: 4 (Make the puree in the grinder)
6) Turmeric - Half a tea spoon
7) Coriander powder - Two tea spoons
8) Garam Masala - 1/4 of a tea spoon
9) Salt - 1.5 tea spoons
10) Oil (Prefer Mustard Oil; however, any refind oil will do): 3 tea spoons
11) Cinnamon: As shown in one of the below images
12) Cardamom: 3
13) Cloves: 3

Other Ingredients:

1) Mushrooms: 200 grams

2) Peas: 100 grams

3) Coriander leaves for garnishing

4) Basil for garnishing (Look for Basil over here)

Procedure:

Clean and boil the mushrooms. In order to get rid of the strange after taste of mushrooms, add five tea spoons of Milk in the water and then boil them. Let them boil for 5 minutes, and you will notice that the size of the mushrooms will become small. Take them off the burner and keep them aside.

In the same manner, boil the peas on slow burner for 10 minutes. Once both Mushrooms and peas are boiled, sieve them and keep them aside.

Preparing White Gravy:

This is quite simple. Take a vessel, add some butter into it and then add a tea spoon of wheat floor. 

Health tip: Well, you can prepare this gravy using white flour (Maida) as well; however, I prefer wheat flour as that is a much healthier option. Also, many people prepare this gravy using Cashew nuts where they grind them (instead of wheat flour); however, again, I prefer a healthier option which is to use wheat flour.   

Once you have added the wheat flour, stir properly until it becomes a tad brown. Once you see the brown color, add milk into it and stir properly again. Let it boil and keep stirring. After the boil, cook it for five minutes on slow burner, and you are done.

Preparing red (Tomato) gravy: 

Take another vessel and add some oil into it. 

Health tip: I always prefer Mustard oil as it is very healthy, I do not use refind oil at all; however, you can use any type of oil to prepare the red gravy. 

Once the oil is heated up, add Cinnamon, Cardamom, and Cloves.

Once they are dark brown, add Ginger and Green Chilies. 

After two minutes, add chopped onions. Cook them for 10 minutes on slow burner and wait for them to get dark brown.

Once they become dark brown, add the tomato puree. Stir it will, and after a minute, add Turmeric, Salt, Coriander Powder, Garam Masala and chopped garlic.

Add half a glass of water, mix all the ingredients, and wait for a boil. Once it boils, cook it on slow burner for 15 minutes, and your tomato gravy is ready. Now, we need to mix the white gravy into the tomato gravy.

Add the white gravy very slowly, and stir the mixture alongside. It is very important to stir the mixture, else the tomatoes will spoil the milk in the white gravy. Stir the mixture until it gets boiled.

After the boil, add the Mushrooms and Peas into the mixture, and cook them on slow burner for 15 minutes.

And here you go. Your dish is ready to serve. Garnish it with coriander and basil leaves to get more flavor.

Hmmmm...... I can imagine the smell and I am super hungry. In the mean time, please try this at your end and share your experiences with me. This dish definitely takes some time and effort; however, once it is ready, you will realize the worth.

Thank you for reading; sincerely appreciate your efforts...