I can choose Mushroom over Paneer (cottage cheese) anytime. What about you? Mushrooms are my favorite so when my dad bought some freshly sold Mushrooms from the market, I had to give this recipe a try and honestly it turned out so delicious & smooth that I just couldn’t resist from licking my plate clean! A very simple and unique recipe that has the full potential to sate your taste buds and dinner appetite for sure!
Mushroom Masala is a typical Indian recipe of making mushrooms with Indian masala & spices. This recipe is best for the Indian Moms who can’t think of anything with mushrooms. But, don’t worry we will be bringing more delicious mushroom recipes in the future for you.
Ingredients To Cook Mushrooms: (fried separately)
| Items | Quantity |
| Button Mushrooms (sliced) | 300 g |
| Bay Leaf | 1 |
| Black Cardamom | 1 |
| Cinnamon Stick | 1 |
| Black Pepper | 5 |
| Cloves | 3 |
| Green Chilies (chopped) | 1 |
| Onions (Cut in Petal Shape) | 1 large size |
| Red Chili Powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Olive Oil | 3 tbsp |
| Ghee | 3 tbsp |
How To Fry/Cook Mushrooms:
- In a pan, heat oil + ghee, add the whole spices- bay leaf, black cardamom, cinnamon stick, black pepper & cloves. Add green chilies. Sizzle 1 minute over medium flame.
- Add sliced Mushrooms, fry 5 minutes over high flame. Once the mushroom changes color to brown & water starts releasing, add 1/2 tsp salt. Fry 3 minutes over medium flame. Once done, Set aside. (mushrooms don’t need to be fried too much, so don’t over do-it)
Ingredients to Make Masala:
| Items | Quantity |
| Olive Oil | 4 tbsp |
| Ghee | 2 tbsp |
| Cumin Seeds | 1/2 tsp |
| Garlic Paste | 1 tsp |
| Ginger Paste | 1 tsp |
| Onion Paste | 2 large size |
| Tomato Puree | 2 medium |
| Kashmiri Red Chili Powder | 1 tsp |
| Turmeric Powder | 3/4 tsp |
| Coriander Powder | 1 tsp |
| Cumin Powder | 1/2 tsp |
| Curd/Yogurt | 4 tbsp |
| Cashew nut Powder | 1 tbsp |
| Garam Masala Powder | 1 tsp |
| Water | 6-7 tbsp |
| Fresh Cream | 5 tbsp |
| Kasuri Methi (dried & roasted Fenugreek leaves) | 1/2 tsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp (as per taste) |
How To Cook:
Step 1: Heat oil + ghee in a fresh pan, add cumin seeds, sizzle for a minute over low-medium heat. Add ginger paste and garlic paste. Sauté 2 minutes over medium flame.
Step 2: Add onion paste, fry 5-6 minutes over medium flame until it changes color to slightly brown. pour the tomato puree, sprinkle sugar and salt. Sauté 7-8 minutes over medium flame.
Step 3: Over low flame, sprinkle kashmiri red chili powder, turmeric powder, coriander powder & cumin powder. Fry the masala until oil separates. Add curd & cashew nut powder. Mix & Cook 5 minutes over medium flame.
Step 4: Add the fried Mushroom-Onion mix (prepared earlier), sprinkle garam masala powder. Mix well over medium flame. Add water 6-7 tbsp. Mix well.
Step 5: Drizzle fresh cream and sprinkle kasuri methi. Mix over medium flame. Slow simmer 5 minutes over medium flame. Cover & Cook 5 minutes straight. Turn off the flame and let it rest 5 minutes. Serve hot with roti/paratha.
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