Restaurant Style Mushroom Masala (Creamy Mushroom Curry)
Restaurant Style 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. Serve it with Roti/Naan or with Jeera rice, or steamed rice.
Servings: 4 people
Calories: 340kcal
Equipment
- Deep bottom pan
Ingredients
- 200 grams white button mushrooms, sliced
- 4 tomatoes 350 grams
- 7 cashews
- 1 teaspoon cumin
- 1- inch cinnamon
- 2 green cardamoms (slightly open it before adding)
- 4 cloves
- 2 onions, finely chopped
- 2 teaspoon garlic, finely chopped
- 1 teaspoon ginger, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon spicy red chili powder
- ½ teaspoon Kashmiri red chili powder optional
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder
- salt to taste
- 2 teaspoon cream optional
- 2 green chilies optional
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.
- Storage: Transfer the leftovers to an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.
Nutrition
Calories: 340kcal