Mushrooms cooked in a delicious, spicy, flavorsome gravy is mushroom curry. It is also known as mushroom masala or in the most common language, it is the mushroom sabji. The best part about this mushroom masala recipe is that it is absolutely lip-smacking and doesn’t call for any special ingredients. With the ingredients easily available in the pantry, mushroom curry can be prepared. It has a perfect balance of flavors and the taste is such that you will definitely end up eating more than your appetite.
Mushroom masala is prepared in an onion-tomato based gravy. It calls for a number of the whole as well as powdered spices. The whole spices have been dry roasted and ground to give a spice mix that bursts with flavors and aroma. Enough ginger, garlic, etc are added. It increases the oomph factor of the mushroom masala recipe. This mushroom curry recipe gives the feel of non-vegetarian food. It is high on flavors and spices. The consistency of the gravy is not too thick. It is a perfect mushroom gravy for rice. You can also serve it with paratha or simple chapati.
Mushrooms: I have used the fresh button mushrooms for this mushroom masala recipe. It is important to clean the mushrooms properly. The method of doing that has been well-explained in the recipe.
Onion-tomatoes-ginger-garlic-green chilies: These ingredients are required for this mushroom curry recipe. What is important is the ratio amongst these. It should not be disturbed. The given recipe is the best onion tomato-based recipe and should be followed till T for proper results.
Spices: Common whole spices such as cardamoms-black and green, cinnamon, cloves, black peppercorns have been used. As regards the powdered spices red chili powder, coriander powder, turmeric powder, salt, and garam masala have been used.
The mushroom masala recipe calls for a few preparations.
First things first: Mushrooms should be properly washed and then cleaned as explained in the recipe.
The fresh ingredients are used in the paste form. However, it is important that onions, tomatoes, ginger-garlic -green chilies are ground separately. As in separate paste of onions, of tomatoes and of ginger, garlic and green chilies. Do not combine garlic etc with onions.
Another preparation required is to make a spice mix using the whole spices. However, this is just my way of avoiding the whole spices in the gravy. If you like the bite of the spices, you can add these directly to the gravy.
As I already mentioned that mushroom masala has not got a very thick gravy. It is a great mushroom gravy for rice. So, serve it with rice and roti for a weekend dinner.
1.This recipe serves 4 persons.
2.To clean the mushrooms, add little all-purpose flour (maida) on them. Rub. Add water. Rub and clean the mushrooms.
3.Remove the bottom of mushrooms. Cut each mushroom into quarters.
4.To prepare spice mix dry roast 1 black cardamom (badi elaichi), 2 green cardamoms (choti elaichi), 4 cloves (laung) 8 black pepper corns (sabut kali mirch) for a couple of minutes and ½ inch piece of cinnamon (dal chini).
5.Let the spices cool down. Remove the skin of cardamoms. Grind the spices to a powder. Keep aside for now.
6.To make the paste, transfer 1 tbsp chopped ginger, 8 garlic cloves and 1 green chili to a grinder jar.
7.Make a paste. Keep aside for now.
8.Heat a cooking pan. Add 2 tbsp of oil.
9.Once the oil is hot add 2 bay leaves (tej patta). Cook for 30 seconds.
10.Add ½ cup onion paste.
11.Cook on medium flame till the paste is brown.
12.Add powdered spices i.e. salt to taste, 1/8 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp red chili powder.
13.Cook for a minute. Then add ¼ cup of water. Mix well.
14.Cook till the oil oozes. It will take 2-3 minutes on medium flame.
15.Add the ginger-garlic and green chili paste.
16.Cook for a couple of minutes.
17.Next add the puree of 3 tomatoes or ¾ cup tomato puree.
18.Cook on medium flame till the oil oozes. It takes 10-12 minutes.
19.Add the powdered spices mix prepared earlier.
20.Add 2 cups of water.
21.Let it simmer for 3-4 minutes, till the oil surfaces.
22.Add chopped mushrooms.
23.Cover and cook for 15-20 minutes till the mushrooms are cooked.
24.Finish off with ½ tsp garam masala powder, ½ tsp dry fenugreek leaves (kasuri methi) powder and a handful of chopped coriander leaves. Check and adjust the seasoning and consistency.
25.Serve hot. Bon appetite.
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
Ginger-garlic-green chili paste:
How to prepare Mushroom Curry
How to make Mushroom Curry
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