Mushroom masala recipe, a popular restaurant style Indian gravy curry served with chapathi, lachcha paratha, pulao, Dosa, AppamIdiyappam.

I am sharing a comforting and extremely flavorful restaurant style mushroom masala curry that uses simple ingredients. A pretty straight forward recipe that’s easy to make for even newbie cooks or bachelor cooks. In most Indian restaurants you will find that this Indian vegetarian dish is very popular and usually served with butter naan, kulcha, lachcha paratha or any flavored pulao. Its silky creaminess with alluring looks and delectable taste is sure to warm up your soul.

Very few spices go into it and the main secret ingredient that gives the dish its creamy texture is cashew nuts. I cooked cashewnut with onion and tomato and make a paste. If you like you can soak cashews in warm milk and make smooth paste too. Vegans can avoid milk and replace it with normal water or coconut milk. You can serve mushroom masala gravy with chapathi, naan, pulao and biryani. I served it with sponge dosa and it made for an appetizing, warming meal.

Do give mushroom masala curry a try and you are sure to get mesmerized with its delicious taste and the ease of the curry preparation will see you making it quite often in your kitchen. You should be adding this vegetarian delight to your Indian food recipes repertoire! Check out my other recipes sides for tiffin

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Prep Time : 10 mins         Cooking Time : 20

Serves : 4-5

Ingredients: 

To Grind: 

Cumin Seeds : 1 tsp

Fennel seeds : 1tsp

onion : 1 large chopped

Tomato : 2 large

Green Chilly : 1

Garlic : 5 nos

Ginger : 1 inch

Cashewnuts : 15 -20 pieces

Sugar : 1/2 tsp

Salt to taste

Oil : 1 tbsp

To make Mushroom Masala:

Onion : 1 small finely chopped

Mushrooms : 250 gms, cleaned, sliced and blanched for a few secs in hot water

Red chilly Powder : 1 tsp

Coriander powder : 2 tsp

Garam Masala : 1 tbsp

Turmeric powder : 1/2 tsp

Pepper powder : 1 tsp

Coriander leaves for garnishing

Bayleaf – 1

Cardamom : 3 pods

Cloves : 3

Star Anise : 1

Black Stone/kal paasi : 1

Cinnamon Stick : 1 inch

Oil : 1 tbsp

Method:

  1. Cut the mushroom, clean and blanched in hot water for few seconds, set aside.
  2. Heat oil in pan, crackle cumin and fennel seeds. Saute onion, green chilly, garlic, ginger, cashews, tomato, sugar and salt one by one.
  3. Once all cooked allowed it to cool down and make smooth paste.
  4. For making masala: Heat oil, saute onion for few second. Then add in mushrooms along with spice powders.
  5. Mix well, then add in ground masala paste. allow it to boil for 5 mins. Then add in pepper powder. mix well
  6. Garnish it with coriander leaves. Done. Serve hot with as you desire.

Pictorials :

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Heat oil in a pan, crackle cumin and fennel seeds
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saute onion for few mins
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add in green chilly, garlic and ginger. Cook it for 2 mins
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Now add in cashew pieces.
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Add in tomato along with salt and sugar. Cook tomato get mushy. Allow it cool down and make a smooth paste. set aside
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Then heat oil in pan, crackle bay leaf, cloves, cardamom, cinnamon stick, black stone and star anise
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Saute onion till golden brown in color
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Then add in blanched mushrooms, cook it till moisture leaves and it will shrink off
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Now add in all spice powder and mix well
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Add in ground masala paste to it. mix well. allow it boil for 5 mins
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At last add in a tsp of pepper powder, mix well
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turn off heat, garnish it with coriander leaves

Done. Serve it with laccha parata, naan, pulao, appam, dosa, idiyappam etc., I served it with sponge dosa.IMG_20180520_121516_Bokeh

 

 

 

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