Mushroom masala with step by step photos and a video recipe. Mushroom masala is a rich, thick and creamy mushroom curry made with white button mushrooms cooked in onion-tomato based gravy. Quick and easy restaurant-style dish that can be made easily at home. Perfect for busy weekends.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 340kcal
Author: Preeti Nayak
Equipment
Deep bottom pan
Ingredients
200gramswhite button mushrooms,sliced
4 tomatoes350 grams
7cashews
1teaspooncumin
1-inchcinnamon
2green cardamoms(slightly open it before adding)
4cloves
2onions,finely chopped
2teaspoongarlic,finely chopped
1teaspoonginger,finely chopped
½teaspoonturmeric powder
½teaspoonspicy red chili powder
½teaspoonKashmiri red chili powderoptional
2teaspooncoriander powder
½teaspooncumin powder
Salt to taste
2teaspooncream optional
2green chiliesoptional
Instructions
Preparations
Clean the mushrooms - Put the mushrooms in a strainer or colander. Rinse them with running water by rubbing any soil or dirt off with your hands. Lay the mushrooms out on a clean kitchen towel and pat them dry. Trim off and discard any dry ends from the stems.
Make a tomato-cashew paste - In a mixer/grinder jar, grind tomato and cashews to a fine paste. Do not add water while grinding it.
Chop onion, ginger and garlic. Keep it aside.
Making mushroom masala
Heat a pan with 2 teaspoon of oil over medium-low heat.
Add the whole spices and sauté for a few seconds until aromatic.
Next, add onions and sauté until translucent.
Add ginger and garlic and sauté until onions are golden.
Add the spice powders and sauté for a minute. Be careful not to burn the spices.
Now add mushroom and salt, cook it for a minute.
Add ¼ cup of water, combine. Cover and cook for 2 minutes.
Add the tomato-cashew paste, combine and cook until gravy comes to a boil.
Cover and cook for 3-4 minutes. Taste and adjust the seasoning.
Finally add cream, green chilies, garam masala and kasuri methi.
Cover and cook it on low heat for 2 minutes.
Restaurant-style mushroom masala is ready to serve.
Video
Notes
Clean the mushroom well. The mushroom needs to be cleaned well so there is no dirt or soil sticking to it.
Do not overcook the mushroom. Mushrooms cook quickly and if overcooked may become soggy.
Be careful while adding water to the recipe. It is a semi-thick mushroom recipe and you have to use less water for cooking.
If the gravy thickens after some time, add little hot water to the gravy and reheat it.