Mushroom Gravy

Steps

1. 1
   Clean the mushrooms and sauté them in a pot with a pinch of salt until they release moisture and soften, then drain and set aside.
2. 2
   Grind peanuts, cashews, ginger, cilantro leaves, seaweed and spices into a smooth paste with water.
3. 3
   Sauté onions in a pot until they turn golden brown to develop proper sauce texture.
4. 4
   Add the ground paste to the browned onions and roast on low heat for about a minute until aromatic. Add water if the mixture starts sticking.
5. 5
   Stir in red chili powder, coriander powder, turmeric powder, black pepper powder and onion powder, mixing well.
6. 6
   Add the cooked mushrooms and tomatoes, pour in the required amount of water and mix thoroughly.
7. 7
   Check the salt level and adjust if needed. Pour the mixture into a pressure cooker and cover with the lid.
8. 8
   Heat the pressure cooker on high flame until it whistles twice, then turn off heat and wait for pressure to release naturally.
9. 9
   Once the pressure releases, open the lid and garnish with fresh cilantro leaves, then gently mix.
10. 10
    Serve the mushroom gravy with chapati, idli, dosa, puri or vegetable rice.