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Friday, April 08, 2022

Restaurant Style Mushroom Masala | Mushroom Curry (VIDEO)

Mushrooms are rich in so much nutrition that this is a great choice for vegetarians. But the meaty texture of mushrooms is not liked by all vegetarians. Back here, we all love mushrooms and so are the number of posts that I have listed justifies the same(check at the end of the post for more mushroom recipes). 

As we are observing lent, and so only vegetarian posts are posted now till Easter. Vegetarian meals are equally enjoyed at home in these times, and I do try out many forgotten veg recipes during this time. This is a restaurant style mushroom masala or curry that is very simple to prepare. Depending on the gravy consistency, you can classify this as curry or masala. I personally prefer the masala type, as the mushrooms get nicely coated with the spices and gravy. Cashews are added to elevate the richness and thickness of the gravy.This is a yummy curry to be served with naan, phulkas or any Indian staples. Do give this a try and enjoy !!



 Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4-5 
button mushrooms 200gm
onion 1, medium-sized chopped 
ginger-garlic paste 1 tbsp
tomatoes, 2 medium-sized
whole cashews 10-12
garam masala 1/2 tsp
coriander powder, 1 tsp
hot chilli powder 1/2 tsp
kashmiri chilly powder 1.5 tsp
turmeric powder 1/2 tsp
kasoori methi 1 tbsp crushed
whole spices cinnamon 1/2' pieces-2, cardamom-3, bay leaf-1, cloves -4
salt to taste
sugar a pinch
curry leaves, 2 sprigs
oil 2tbsp

  • Soak the cashews for 30 minutes. Wash off any dirt from the mushrooms under running water, pat dry. Slice the mushrooms and keep aside. In the meantime, grind the tomatoes and soaked cashews to a smooth paste without adding any water.
  • Heat oil in a pan and add the whole spices, sauté. To this, add chopped onions with curry leaves and sauté until translucent, followed by ginger-garlic paste. Sauté until the onions are lightly browned and raw ginger garlic paste smell goes off.
  • To this, add the spice powders except garam masala on low flame and cook 30 seconds to get off the raw smell of spices.
  • Finally, add the tomato cashew paste and clean the jar using 1/4 cup water. Pour this too and cook. Add salt lightly and cook covered for 2-3 minutes until the mixture is cooked and oil starts to float on the surface.
  • Then, add the sliced mushrooms and mix well. Add 1/4 cup water and salt to taste. Mix well and cook covered on low flame for 5-7 minutes(mushrooms give out water, so don't worry).
  • Add the garam masala and pinch of sugar (if adding), taste test and check salt. Cook again a minute and finally add crushed kasoori methi. Switch off flame and leave covered for 5 minutes and then serve warm with chapathis / naan.

* Adding both chilli powders gives a nice colour to the gravy.
* Preferably add natti tomato(nadan type) which has sour flavours. The taste is good then.
* Adding cashew paste adds richness and creaminess to the gravy.
* Add more water if you like a watery gravy, but this gravy nicely coats the mushroom slices.


Angie's Recipes said... Best Blogger Tips

Any Indian curry is a good curry. This looks mouthwatering and so appetizing.

mjskit said... Best Blogger Tips

What a delicious looking curry dish. Mushrooms cooked in that delicious curry would be so good that my husband wouldn't even know there is no meat.