Mushroom Masala Recipe – Spicy Indian Gravy Curry Restaurant Style – CookingShooking
Hey Foodies, If you are overloaded with the festive food and looking forward to making something light and easy on the stomach. Then what’s better dish than making mushrooms, here is a delicious mushroom masala Indian gravy dish with awesome flavors. Mushrooms cooked in rich, thick, creamy gravy, with onions, cashews and aromatic masala and spices. A semi dry lightly spiced Indian gravy which is perfect accompaniment for steamed rice or Indian bread varieties. Off to making Mushroom Masala a true Indian gravy dish.
RECIPE VIDEO
RECIPE CARD
Mushroom Masala Recipe – Spicy Indian Gravy Curry Restaurant Style – CookingShooking
Hey Foodies, If you are overloaded with the festive food and looking forward to making something light and easy on the stomach. Then what’s better dish than making mushrooms, here is a delicious mushroom masala Indian gravy dish with awesome flavors. Mushrooms cooked in rich, thick, creamy gravy, with onions, cashews and aromatic masala and spices. A semi dry lightly spiced Indian gravy which is perfect accompaniment for steamed rice or Indian bread varieties. Off to making Mushroom Masala a true Indian gravy dish.
INGREDIENTS:
- Button Mushrooms - 250 gms
For the curry / gravy
- Mustard Oil - 2 tbsp
- Cinnamon - 1 stick
- Cloves - 4-5 small
- Cumin Seeds - 1 tsp
- Curry Leaves - 1 sprig
- Cashew nuts - 2-3 tbsp optional
- Onion - 2 small finely chopped
- Salt - 1 tsp
- Ginger Garlic Paste - 1/2 tsp optional
- Coriander Powder - 1 tsp
- Red Chili Powder - 3/4 tsp
- Kashmiri Red Chili Powder - 3/4 tsp
- Garam Masala - 3/4 tsp
- Black Pepper - 1/2 tsp
- Haldi - 1/4 tsp
- Besan - 1 tbsp
- Frozen Matar - 2-3 tbsp or fresh matar
- Dahi - 1/2 cup
- Coriander Leaves - 2 tbsp chopped
- Tomaotes - 2-3 large chopped
- Capsicum - 1/2 small cut long
- Green Chili - 2 small slit
- Water - 1/4 cup optional
- Coriander - chopped for garnish
RECIPE STEPS:
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Slice the mushrooms, and set aside.
For the curry / gravy
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Preheat a kadhai over high heat, add the mustard oil, once it’s hot add the cinnamon stick, cloves, cumin seeds, curry leaves and chopped cashew nuts. Cook everything for few seconds.
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Add the onions and cook for 2-3 minute and then add the salt, continue to cook the onions over medium flame until they are golden.
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Once the onions are light golden then add ginger garlic paste and cook for further for 2 minutes.
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Add the masalas, coriander powder, red chili powder, Kashmiri red chili powder, garam masala, black pepper, haldi and finally add besan.
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Roast everything for 2 minutes, then add the matar and give it a stir. Turn off the flame.
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Add dahi, and mix everything until well combined. Once done turn on the flame and cook for 3-4 minute.
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Once the gravy has thickened then add chopped coriander leaves and tomatoes, cook until the tomatoes get mushy.
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You can cook them over high heat but continuously stir it, or cook over medium heat, but cover the kadhai and cook for 5-6 minutes.
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Add the capsicum followed by green chili; stir everything until the gravy leaves the side of the pan and the masala gets a glaze.
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Add the sliced mushroom and over medium flame, mix everything until the mushrooms are well coated with the masala.
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Cover the kadhai and over low flame cook for 3-4 minute. You can serve the mushroom masala dry or you can add some water and adjust the consistency at this stage.
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Once you add the water give it a good mix, bring it to a boil and add some chopped coriander and serve.
Serve
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Serve the Mushroom Masala hot along with roti or naan.
RECIPE NOTES :
Notes: Besan will give thickness to the gravy, give it a nutty flavour and will also help binding the dahi. If using fresh matar then add 1 tsp water. If the kadhai is too hot then the dahi will curdle, so you have to turn off the heat before adding the dahi.