7/31/2016 Mushroom masala recipe | mushroom gravy | mushroom recipes

The rst method of mushroom masala recipe is very simple to make and has a curry base like the
paneer masala. Moderately spicy, tasty and goes well with ghee rice, plain rice, jeera rice, roti, chapathi,
plain paratha, naan or plain biryani.

For more mushroom recipes, you may check

Simple mushroom curry
Mushroom pepper fry
Kadai mushroom
Mushroom omelet

Method 1 – How to make mushroom gravy or curry

You can also nd a home style curry at the second half of this post.
1. Add ¾ cup cubed onions, ½ cup tomatoes, ½ inch ginger, 2 garlic cloves and 6 to 8 almonds or
cashews to a blender jar. You can also replace ginger garlic with 1 tsp of ginger garlic paste.

2. Puree them to a ne paste without adding water.

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3. Heat a pan with 1.5 tbsp oil, add a small piece of bay leaf, 2 green cardamoms and 1 small cinnamon
stick. Saute until they sizzle.

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4. Pour the onion tomato puree. Be careful the mixture may begin to splash. Cover partially and
continue to cook until the mixture thickens.

5. Add ½ to ¾ tsp red chili powder, ½ to ¾ light garam masala.

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6. Saute until the mixture turns aromatic and begins to leave the sides. You may not see oil separated as
we did not use much here.

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7. Add 1 ½ cup sliced mushrooms and then sprinkle salt. (you can refer method 2 for preparing
mushrooms).

8. Saute for 2 mins.

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9. Add ½ to ¾ cup water and make a thick gravy. Adjust the quantity of water slightly as it depends on
how much moisture the mushrooms release.

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10. Cover and cook until the gravy thickens and mushrooms are cooked. Do not overcook as they turn
rubbery. Sprinkle ¼ tsp kasuri methi. Cover and switch o the stove. At this stage you can also add few
tbsps of cream if you like.

Method 2 – How to make mushroom masala recipe

This is a home style recipe, very simple to make and has a curry base like the Hyderabadi mirchi ka
salan. To make the gravy thick you can use either peanut powder or cashew paste. Both taste good and
impart di erent avors to the curry. I used peanut powder for a change and loved it. It tastes similar to
the hyderabadi mirch ka salan.

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1. Add oil to a pan and heat, saute mushrooms until a nicea roma comes out. Set aside. Saute
capsicums too if using. Set them aside as well. To the same pan, add the dry spices. When they splutter,
add green chili, onions and fry till golden. Add ginger garlic paste and fry till the raw smell goes o .

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2. Add tomatoes or tomato puree, salt and turmeric. If using tomatoes, fry till they turn mushy. If using
puree , cook till it thickens and the raw smell disappears.

3. Add cashew paste or peanut coconut powder. If using cashew paste, fry for 3 to 5 minutes.

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4. Pour water and mix well. Bring it to a boil. When the gravy thickens, add mushrooms.

5. After the mushrooms are half cooked, add capsicums.

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6. Add kasuri methi, garam masala. Mix and cook just until the mushrooms are cooked. Do not over
cook.

mushroom masala gravy is ready to serve with roti, paratha or biryani.

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Mushroom masala or mushroom gravy recipe

Mushroom  masala  recipe  |  Mushroom  gravy  | 4.8 from 4 reviews

Mushroom recipes
 
Prep time Cook time Total time
7 mins 23 mins 30 mins
 

Mushrooms  cooked  in  spicy  onion  tomato  gravy.  It  is  served
with roti or plain rice.

Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3

Ingredients (240 ml cup used)
1 ½ cups sliced white button mushrooms
½ cup capsicums cubed (optional)
¾ cup of chopped onions
½ cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
¼ tsp cumin seeds or small cinnamon, 2 cardamom
1 tsp. ginger garlic paste
¾ tsp red chili powder
½ to ¾ tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
2 tbsp. roasted Peanuts or 10 cashewnuts or almonds
1 tbsp. roasted Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)

Instructions
1. This step is optional.Sprinkle plain flour on the mushrooms and remove the skin if you
desire, scrape off the visible hairy part if any. You can also use it as it is.Wash and set
aside, cut to desired size just before you cook as they discolor fast.
2. If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast
the ingredients under to roast and powder them and set aside.
3. Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
4. Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
5. Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if
using puree then cook till it thickens.
6. Add  the  cashew  paste  or  peanut  powder.  If  using  cashew  paste,  fry  for  about  3  to  5
minutes. If using peanut powder just fry for a minute.
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7. Add water as required, mix well to remove lumps, bring it to a boil.
8. Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins,
set aside.
9. Fry capsicums on a high heat for 2 mins.. off the flame and set aside
10. Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
11. Add capsicum, garam masala & kasuri methi if using.
12. Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend
to become soggy very fast.
13. Serve hot with rice or chapathi.

Nutrition Information
Calories:  186  Fat:  15g  Saturated  fat:  2g  Carbohydrates:  9g  Sugar:  3g  Sodium:  240mg
Fiber: 4g Protein: 4g Cholesterol: 0.0g

FILED UNDER: ANDHRA RECIPES, INDIAN FOOD, NORTH INDIAN VEGETERIAN, VEG
CURRY RECIPES, VEGGIES

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