Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.
This month I was paired with PJ from Seduce Your Tastebuds. I love being paired with someone from another country as I inevitably learn sooooooo much, not to mention get to use my metric conversions.  I chose her Mushroom Gravy recipe. I chose it because I love mushrooms, but also for the unique way she makes it - in the pressure cooker!  Genius, pure genius!  I made pork cutlets and mashed potatoes for it to go on. And everyone loved it!
PJ's recipe:
Button mushrooms - 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato - 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste

Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli - 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1" piece
Garlic- 2 cloves
  1. In a pressure cooker, heat oil and saute onion till translucent
  2. Put in tomato and cook till soft.
  3. Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
  4. Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
  5. Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
  6. Pressure cook this for 1 whistle or 8- 10 minutes.
Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :
  • If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
  • Instead of cashew/ poppy seeds, grated coconut can be used.
  • For a different flavor, garam masala/ sambar powder can be added in step 3

      1 comment:

      Min said...

      The spices in this are so interesting! I'm going to have to try it...

      Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)