mushroom masala

Mushroom masala cooked in a creamy tomato based sauce and aromatic spices

Mushroom Masala

white mushrooms (rinsed, dried and sliced)

ghee (or neutral oil

onion

ginger grated

garlic

tomato puree tomatoes

turmeric

garam masala

salt

cashews

fenugreek leaves

cilantro leaves chopped for garnish

Soak cashews in ½ cup warm water for 10 mins and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.

Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds. Turn the Instant Pot off.

Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.

Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

https://content.jwplatform.com/videos/JntCW3yu.mp4

Mushroom Masala is a versatile dish that packs in a burst of flavors from earthy mushrooms, tart tomatoes, and aromatic spices. The intense flavors are balanced with easy homemade cashew cream. Ready in under 20 minutes and savory to the last bite, this curry is sure to win you the master chef crown at your next party.

This Mushroom Masala recipe is an easy, delicious Punjabi style mushroom curry made with white button mushrooms in a spiced onion-tomato gravy.

Mushroom Masala | Mushroom Curry

onions

ginger (or 1 inch ginger)

garlic (or 4 to 5 medium-sized garlic)

tomatoes tomatoes

white button mushrooms

Curd ((yogurt) - whisked till smooth)

oil (- any neutral oil)

cumin seeds

cinnamon

black cardamom (- optional)

green cardamoms

cloves

single strand of mace (- optional)

turmeric powder ((ground turmeric))

red chilli powder

coriander powder ((ground coriander))

water

salt (as required)

¼ teaspoon Garam Masala Powder

½ teaspoon dried fenugreek leaves

coriander leaves

Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.

In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.

Remove this paste with a spoon or spatula in a bowl and set aside.

In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.

In a small bowl, whisk curd (yogurt) until smooth and set aside.

Preparation

Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.

Fry the spices for a few seconds until they become aromatic and splutter.

Lower the heat and add the ground onion-ginger-garlic paste.

Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.

Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.

Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.

Mix well and sauté until you see oil releasing from the sides of the masala.

Sautéing onion and tomato paste

Add the sliced or chopped white button mushrooms.

Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.

Simmer on a low to medium flame for 2 to 3 minutes.

Then add water.

Season with salt. Mix very well.

Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.

Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.

Serve mushroom masala hot or warm.

Making mushroom masala

Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.

Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.

Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.

Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.

Add the curd (yogurt). Mix thoroughly and quickly.

Add ⅓ cup water and salt. Mix and deglaze.

Pressure cook on high for 3 minutes.

Then do a quick pressure release after 3 minutes.

Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

Instant Pot Method

While serving you can garnish mushroom curry with some coriander leaves.

Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.

Serving suggestions

The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

Storage

https://embed.mediavine.com/videos/tykkcosdpgs0xwvnhjrk

This Mushroom Masala recipe is an easy, delicious Punjabi style one-pot mushroom curry made with white button mushrooms in a spiced onion-tomato gravy. Though I have made the mushroom curry in a pan, I also cover Instant Pot instructions after my step-by-step guide below and in the recipe card.

This easy Mushroom Masala recipe is flavourful and warming.

tbsp cashew nuts

100 g chopped tomatoes

garlic (peeled)

ginger (peeled)

olive oil

green cardamom pods

black cardamom pod

bay leaves

0.5 tsp mild chilli powder

tsp garam masala

250 g mushroom (slices)

Salt

Add the onion, cashew nuts, tomatoes, garlic clove, and ginger into a blender and blend into a smooth paste and set aside

Heat oil in a pan and fry the cloves, cardamoms, cinnamon and bay leaves for a min till fragrant.

Add onion-tomato paste, reduce to a simmer, cover and cook for 15 mins (stirring occasionally) until it is thickened.

Add the remaining spices and cook for another 5 mins till darker and the oil starts floating.

Add the mushrooms and water, bring to a simmer and simmer for a couple of mins until the mushrooms are cooked. Then just think up what to serve with your awesome mushroom curry recipe.

Season with salt and serve with rice.

Make Your Mushroom Curry (Mushroom Masala)

https://www.youtube.com/watch?v=LMfPliP7zPc

This mushroom masala curry is simply the best because it’s delicious, rich, hearty and flavorful. It’s a perfect recipe for a simple dinner. Serve this mushroom gravy over rice or with any Indian flatbreads, sure it will be loved by everyone.

Mushroom masala curry | Mushroom gravy

mushrooms (sliced)

onions (cubed (1 large))

tomatoes (cubed (2 large))

½ inch ginger (chopped)

garlic (chopped)

cashewnuts (or almonds)

oil (or butter)

Kashmiri red chili powder

coriander powder ((optional))

salt (or as needed)

¼ teaspoon kasuri methi ((optional)(dried fenugreek leaves))

bay leaf (or 10 curry leaves)

green cardamoms ((elaichi))

coriander leaves ((cilantro) chopped finely)

tbsp cream ((optional))

Bring 2 cups of water to a boil and add cubed onions. Boil them until transparent for about 5 to 6 mins. Drain them and cool down.

Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.

Make a fine paste and set aside. Ensure the paste is smooth and not coarse.

Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms &amp; cinnamon.

Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.

Then add red chili powder, coriander powder and garam masala.

Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.

While the mixture cooks, rinse and slice the mushrooms.

When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.

Saute for 2 to 3 mins until the flavor of mushrooms come out.

Next pour ½ to ¾ cup water or as needed to make a thick gravy.

Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.

Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves. 

Mix and serve mushroom masala hot with basmati rice or roti.

How to make mushroom masala

Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.

Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,

Press saute button on your Instant pot and pour 2 tablespoons oil.

Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.

When the mixture turns thick, add all the spice powders – red chilli powder, garam masala, coriander powder &amp; salt.

Soon the mixture becomes thick and aromatic. Press cancel.

Pour 1cup water and deglaze the pot well by scrubbing the bottom with the spatula.

Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.

Press pressure cook button with the timer set to 3 mins.

Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.

Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

Instant pot mushroom curry

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

Restaurant Style Mushroom Masala

Tablespoons Vegetable Oil (or coconut oil)

Teaspoon Mustard Seeds

½ Teaspoon Cumin Seeds

Curry Leaves

Tablespoon Ginger Garlic Paste

½ Cup chopped Onion

Green Chillies (slit lengthwise)

Cup chopped Tomato

½ Teaspoon Turmeric Powder

½ Teaspoon Cumin Powder

Teaspoon Coriander Powder

Teaspoon Chilli Powder

2½ Cups Mushroom (quartered

½ Teaspoon Salt

¼ Teaspoon Garam Masala

Teaspoon Kasuri Methi (roasted)

Tablespoons Coriander Leaves (chopped)

Cup Water

Green Peas (frozen

Saute Aromatics

Add oil to a heavy bottomed pot or kadai. Allow it to heat up on a medium high flame. Once hot add mustard seeds and cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves and fry lightly for a few seconds.

Cook Onion, Tomato &amp; Spices

Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, salt and chilli powder and fry the masala for a minute or two on medium high heat. Keep adding 1/4-1/2 cup water as you fry the masala.

Simmer

Add green chillies and cover and cook for 5-7 minutes.

Boil

While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside

Cook Mushrooms

Add mushroom and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining water and green peas.

Season

Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!

https://www.youtube.com/watch?v=rpPJQJkAz34

Full Recipe: https://myfoodstory.com/mushroom-masala/
This spicy, tangy mushroom masala curry is for all you mushroom lovers! It's also got a tomato-based gravy, peas and enough chutzpah to save you from mundane lunches and dinners!

#mushroomrecipes #indianrecipes

Timestamps:
0:00 - Introduction
0:32 - Cut the Mushrooms
0:39 - Boil Green Peas
0:43 - Fry the Aromatics
1:20 - Add Tomatoes and Spices
1:27 - Add Tomato Paste
1:42 - Add Salt and Water
2:09 - Add Green Chillies 
2:15 - Cover and Cook
2:19 --  Add Mushrooms
2:50 - Add Green Peas
3:08 - Garam Masala and Kasuri Methi
3:22 - Add Coriander Leaves
3:45 - Serve

Restaurant Style Mushroom Masala | Mushroom Curry | Mushroom Matar Masala

Kaju mushroom masala curry is a very tasty restaurant style recipe in which cashew nuts are cooked with mushrooms in a thick masala gravy.

Kaju Mushroom masala gravy curry | Restaurant style mushroom gravy for Naan, roti, chapthi, rice

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