Mushroom masala is an easy recipe prepared using white button mushrooms in an onion tomato based gravy. This dish is typically served with chapathi or roti, but it even tastes good with jeera rice or pulao. This is my basic gravy base recipe & I use this to prepare both mushroom & paneer masala.

Mushroom Masala | Mushroom Curry/Gravy

Servings

Ingredients

• 1 packet/200 grams White Button mushrooms
• 1 big Onion
• 2 big Tomato
• 1½ tsp Ginger Garlic Paste
• 1-2 Slit Green chilli
• ½ tsp Turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp Jeera/Cumin powder
• ½ tsp Daniya/Coriander powder
• ¾ tsp Garam masala powder
• ½ tsp Kasuri methi/Dry fenugreek leaves
• 5-6 Whole cashews
• 1 Bay leaf
• 4 Cloves
• 1 inch Cinnamon stick
• 1 Green cardamom
• 2 tbsp Fresh cream
• 2 tsp Coriander leaves (finely chopped - to garnish)
• 2 tbsp Oil/Butter
• Salt to taste
• Water as required

Servings Ingredients 1 packet/200 grams White Button mushrooms 1 big Onion 2 big Tomato 1½ tsp Ginger Garlic Paste 1-2 Slit Green chilli ½ tsp Turmeric powder 1 tsp Kashmiri red chilli powder ½ tsp Jeera/Cumin powder ½ tsp Daniya/Coriander powder ¾ tsp Garam masala powder ½ tsp Kasuri methi/Dry fenugreek leaves 5-6 Whole cashews 1 Bay leaf 4 Cloves 1 inch Cinnamon stick 1 Green cardamom 2 tbsp Fresh cream 2 tsp Coriander leaves (finely chopped - to garnish) 2 tbsp Oil/Butter Salt to taste Water as required

Instructions

Prep

1. Finely chop onion or grind it to smooth paste.
2. Deseed & finely chop or grind tomatoes.
3. Soak cashews in hot water for 15 min & then grind it to smooth paste.
4. Rinse, clean & slice mushrooms.

Method

1. Heat oil/butter in a pan, sauté bay leaf, cardamom, cloves, cinnamon & green chilli for few seconds.
2. Add onion & sauté till its brown. Then add the ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
3. Now add tomatoes & cook until it’s soft.
4. Once tomato is soft, add turmeric, red chilli, coriander & cumin powder. Sauté for 10-12 minutes in low flame or until they start releasing butter/oil from sides.
5. Add cashew paste, mix well & cook for one more minute.
6. Now add sliced mushrooms & salt. Sauté for 2-3 minutes.
7. Add garam masala & required water to bring the gravy to desired consistency & cook until mushrooms turn tender.
8. Add cream & kasuri methi, stir well & switch off the flame.
9. Garnish with chopped coriander. Serve with chapathi, roti, jeera rice or pulao.