Button mushroom cooked in rich and spicy gravy is mushroom masala. Mushrooms lovers can’t miss trying this particular recipe. A mushroom can be served with simple chapatis or parathas. Do try this recipe on a weekend or as a party main course recipe.
The mushroom recipe calls for:
Mushrooms: I have used button mushrooms which are easily available with the vegetable vendors (here in India). I like to boil the mushrooms before adding to the gravy. You can skip this part.
Gravy: Mushroom has a rich and flavourful onion tomato based gravy enriched with cashews and malai. You can use fresh cream instead of malai. I have used red chili powder and garam masala powder to spice the gravy. You can adjust the spices as per your taste.
1. Slice mushrooms and boil in salted water for 3-4 minutes
2. Strain boiled mushrooms
3. Heat 2 tbsp oil and add 4 black peppercorns and 2 cloves. Let them crackle
4. Add 1 medium sliced onion
5. Add 1 inch chopped ginger and 6-8 chopped garlic cloves
6. Cook till golden brown
7. Add one sliced tomato
8.Cover with lid and cook
9. Till tomato is mushy and soft
10. Add 1 tsp garam masala, 2 tsp red chili powder, 1/2 tsp turmeric powder, and salt to taste. Cook for 1 minute
11. Add 1/4 cup broken cashew nuts
12. Cook for 1 minute. Switch off the flame. Let it cool down
13. Once the mixture cools down, add to grinder jar
14. Grind using 1-2 tbsp water
15. Heat 1 tbsp oil
16. Add paste in hot oil and stir it
17. Cook till oil releases
18. Add 1/4 cup malai and mix well
19. Cook for 3-4 minutes
20. Add boiled mushrooms and cook for 4-5 minutes
21. Add water as required and let it simmer
22. Bon Appetit Check seasoning an consistency. Garnish with chopped coriander. Serve Mushroom Masala with instant whole wheat naan
PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
• 250 gm Button Mushrooms
• 2 tbsp +1 tbsp oil
• 4 black peppercorns (sabut kali Mirchi)
• 2 cloves (laung)
• 1 medium onion, sliced
• 1-inch ginger, chopped
• 6-8 garlic cloves, chopped
• 1 large tomato, sliced
• 2 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• salt to per taste
• 1/4 cup broken cashew nuts (Kaju tukda)
• 1/4 cup malai/heavy cream
• water as per required
• a handful of chopped coriander for garnishing
1. Slice mushrooms and boil in salted water for 3-4 minutes.
2. Strain boiled mushrooms.
3. Heat 2 tbsp oil and add 4 black peppercorns and 2 cloves. Let them crackle.
4. Add 1 medium sliced onion.
5. Add 1 inch chopped ginger and 6-8 chopped garlic cloves.
6. Cook till golden brown.
7. Add one sliced tomato.
8. Cover with lid and cook.
9. Till tomato is mushy and soft.
10. Add 1 tsp garam masala, 2 tsp red chili powder, 1/2 tsp turmeric powder, and salt to taste. Cook for 1 minute.
11. Add 1/4 cup broken cashew nuts.
12. Cook for 1 minute. Switch off the flame. Let it cool down.
13. Once the mixture cools down, add to grinder jar.
14. Grind using 1-2 tbsp water.
15. Heat 1 tbsp oil.
16. Add paste in hot oil and stir it.
17. Cook till oil releases.
18. Add 1/4 cup malai and mix well.
19. Cook for 3-4 minutes.
20. Add boiled mushrooms and cook for 4-5 minutes.
21. Add water as required and let it simmer.
22. Bon Appétit Check seasoning and consistency. Garnish with chopped coriander. Serve Mushroom Masala with instant whole wheat naan.
Please rate us and share your valuable feedback
