NMOT: Nam Mane Oota Tindi

Mushroom Masala | Mushroom Curry/Gravy

Mushroom masala is an easy recipe prepared using white button mushrooms in an onion tomato based gravy. This dish is typically served with chapathi or roti, but it even tastes good with jeera rice or pulao. This is my basic gravy base recipe & I use this to prepare both mushroom & paneer masala.

Mushroom Masala | Mushroom Curry/Gravy
  1. Finely chop onion or grind it to smooth paste.
  2. Deseed & finely chop or grind tomatoes.
  3. Soak cashews in hot water for 15 min & then grind it to smooth paste.
  4. Rinse, clean & slice mushrooms.
  1. Heat oil/butter in a pan, sauté bay leaf, cardamom, cloves, cinnamon & green chilli for few seconds.
  2. Add onion & sauté till its brown. Then add the ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
  3. Now add tomatoes & cook until it’s soft.
  4. Once tomato is soft, add turmeric, red chilli, coriander & cumin powder. Sauté for 10-12 minutes in low flame or until they start releasing butter/oil from sides.
  5. Add cashew paste, mix well & cook for one more minute.
  6. Now add sliced mushrooms & salt. Sauté for 2-3 minutes.
  7. Add garam masala & required water to bring the gravy to desired consistency & cook until mushrooms turn tender.
  8. Add cream & kasuri methi, stir well & switch off the flame.
  9. Garnish with chopped coriander. Serve with chapathi, roti, jeera rice or pulao.

Nam Mane Oota Tindi

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