Mushroom Masala Recipe

You can make a lot of dishes with Mushroom, & from that one of my favorite recipes is Mushroom Masala. which gives restaurant vibes but is prepared homestyle. by roasting onions, tomatoes, garlic & ginger, & then to make it rich, I don’t use cream or butter but I add cashew paste. This is my secret ingredient for this gravy & it results in a rich gravy. Along with it mushroom & if you want you can add peas to it & make Mushroom Matar Masala. It’s a very simple & easy recipe & turns out really delicious.

Let’s see how to make Mushroom Masala.

Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

How to make mushroom masala

Method:

Set a kadhai on high heat & once it gets hot add the oil & ghee.

Further add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium-high flame until the onions turn light golden brown.

Once the onions turn light golden brown, add in the ginger garlic & chili paste, stir well & cook until the onions turn completely golden brown.

Further, lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.

Add tomatoes, and salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.

Once the tomatoes are cooked, lower the flame, whisk the curd & add it to the kadhai, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.

Add the cashew nut paste

once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.

Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, and stir well.