Mushroom Masala-Heaven For Your Taste Buds
If you are looking for an easy and quick Mushroom gravy recipe, Mushroom Masala is the best choice for you. This is not just because it is amazingly flavourful but also because it is liked by every member of the family.
Popularity Of Mushroom Masala
Mushroom Masala is appreciated across the world because of its amazing taste and flavours.
Taste And Flavour Of Mushroom Masala
Mushroom Masala has a mild spicy taste attached to it and this is exactly what makes it a great dish for the entire family.
The Specialty Of Mushroom Masala
Mushroom Masala can be prepared quickly and easily. All the ingredients can be easily purchased from traditional or online stores.
Mushroom Masala Recipe In Preparation
Served best with plain or flavoured rice and roti, Mushroom Masala is characterised by a smooth onion and tomato-based medium spiced gravy that gives taste buds a reason good enough to smile. It can also be served with bread rolls (pav), bread, jeera rice, pulao, steamed rice, and biryanis.
For Onion Paste
- 1/2-inch ginger or 1 teaspoon chopped dark ginger
- 100 grams onions or 3/4 to 1 cup of roughly chopped onions
- 5-6 small garlic or 1 teaspoon of chopped garlic
For Tomato Puree
- 2 small to medium tomatoes or 70 grams tomatoes or 1/2 cup tomato puree
- 200-250 grams white button mushrooms
- 3 tablespoons oil
- 4 tablespoons fresh and whisked curd
- 2 small Indian bay leaf (tejpatta)
- 1/2 teaspoon cumin seeds
- 1/2-inch cinnamon
- 1 black cardamom
- 3 cloves
- 2 green cardamoms
- 1 single strand of javitri (mace)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 3/4 cup of water
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon crushed and dry fenugreek leaves or kasuri methi
- Salt as required
- 2 tablespoons chopped coriander leaves
How to make
How To Make Mushroom Masala?
Mushroom Curry Preparation
Wipe dry or rinse the mushrooms.
Slice out a small part of the base stalk and then slice and chop them. Keep them aside.
Take 3/4 to 1 cup of roughly chopped onions, 1 teaspoon chopped garlic, and 1 teaspoon chopped ginger in a blender or grinder. Grind them all to a smooth paste but without adding water.
Remove the paste with a spatula or spoon in a bowl. Keep it aside.
Add 1/2 cup chopped tomatoes in the same jar and make a smooth puree. Keep it aside.
Whisk 4 tablespoons of fresh curd till it gets smooth. Keep it aside.
Mushroom Curry Masala Preparation
Heat 3 tablespoons of oil in a pan and add cumin seeds, tejpatta, cinnamon, green cardamoms, cloves, mace, and black cardamom.
Sauté the spices till they become aromatic.
Reduce the flame and add ginger-garlic-ground onion paste.
Stir the paste for a while. Cover the pain with a lid if the paste sputters but do leave a bit of space so that steam can easily pass.
Stir often on a low to medium flame and continue to sauté till the paste starts to thicken.
Stir and sauté till the paste turns golden in colour. Add a pinch of salt if onion paste sauteing is taking some time.
Add the tomato puree and stir.
Add turmeric powder, coriander powder, and red chilli powder.
Stir and sauté till oil starts getting released from sides of the masala.
Making Mushroom Curry
Add the chopped or sliced white button mushrooms.
Add the beaten curd and stir well.
Simmer the mushroom curry for 2-3 minutes on a low to medium flame.
Add 3/4 cups of water.
Season with salt and stir well.
Now it is time to cover the pan with a lid. Simmer the mushroom curry on a low to medium flame for about 15-20 minutes.
Add crushed kasuri methi, chopped coriander leaves, and garam masala powder and stir well.
Serve Mushroom Masala with parathas, naan, rotis, biryani, veg pulao, or even rice.
Alternate Recipe-Instant Pot Mushroom Masala
- 8 oz sliced white mushrooms
- 1/2 teaspoon or more salt
- 1/2 cup or more peas
- 1 cup chopped spinach
- 1/2 to 1 tsp garam masala
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 to 1 green chilli
- 1/2 large onion chopped
- 5 cloves garlic
- 1-inch ginger
- 1 cup chopped spinach
- 1/4 teaspoon or more sugar or maple syrup or another sweetener
- 1/4 cup raw cashews soaked for 15 mins
- 1 teaspoon dried fenugreek leaves
- 1/4 teaspoon cayenne to preference
- Cilantro for garnishing
- Blend garlic, ginger, chilli, and onion with a few tablespoons of water into a puree in a blender.
- Put pot on sauté and add oil.
- Add the onion puree when the oil is hot and cook for 3 minutes, keep stirring to avoid burning.
- Blend tomatoes in the same blender until they turn smooth. Keep them aside.
- Add spices and mix in.
- Now, add the pureed tomato and mix the sticking onion mixture.
- Add salt and mushrooms and stir well.
- Stop sauté and close the lid.
- Pressure cook on high flame for about 5-7 minutes.
- Add spinach, peas, cayenne, sweetener, or cashew cream.
- Put pot on sauté and bring the mixture to a boil.
- Stop sauté and serve garnished with cilantro and lemon juice.
Percent Daily Value (Percent Daily Values are based on a 2000 calorie diet)
- Total Fat 6g 9 percent
- Saturated Fat 1g 5 percent
- Sodium 408mg 17 percent
- Potassium 667mg 19 percent
- Total Carbohydrates 16g 5 percent
- Dietary Fibre 4g 16 percent
- Sugars 6g
- Protein 7g 14 percent
- Vitamin A 39.9 percent
- Vitamin C 34.2 percent
- Calcium 4.1 percent
- Iron 12.1 percent
Mushroom Masala is one of the finest Mushroom recipes without a doubt. If you have not yet surprised your loved ones at home with it, it is time to happily surprise them with this delicious meal. Everyone in the family is bound to love it and will surely ask you to make it time and again.