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What is Mushroom Masala?
Mushroom Masala is a spicy and flavorful Indian curry made with mushrooms cooked in a rich onion-tomato-based gravy. It’s a vegetarian recipe that is often served with naan, tandoori roti, or steamed rice.
To this recipe by using cashew paste instead of cream, which gives it a smooth texture and deep flavor. it is dish that any one can eat as non veg people veg people.
Why You Should Try This Recipe
- Easy to make at home and you can try to our breakfast
- No cream or butter used it get good test
- Secret ingredient: cashew paste tomato
- Healthy and rich in texture no fast
- Perfect with Indian breads like roti and paratha and we can eat with rice also
Ingredients You Need For masala Mushroom
- Oil – 1 tbsp it help to fry properly
- Desi Ghee – 1 tbsp it good and better test
- Cumin seeds – ½ tsp
- Green Cardamom – 2-3 pods
- Cinnamon stick – ½ inch
- Onions – 4 (finely chopped)
- Ginger-Garlic-Green Chilli paste
- Turmeric powder – ½ tsp
- Kashmiri Red Chilli Powder – 1 tbsp
- Spicy Red Chilli Powder – 1 tbsp
- Coriander Powder – 1 tbsp
- Tomatoes – 3 (chopped)
- Salt – to taste as you need you can add salt
- Curd (Yogurt) – ½ cup (well whisked)
- Cashew Paste – made with 15-18 cashews
- Mushrooms – 400 gm (washed and dried)
- Kasuri Methi (roasted dried fenugreek) – 1 pinch
- Homemade Garam Masala – 1 pinch
- Fresh Coriander – chopped for garnish
Point To Point Recipe As Following
We also be added to make Mushroom Matar Masala it is good for our body it is indian dish .
Start Cooking the Base As Following
- Heat 1 tbsp oil and 1 tbsp ghee in a handi in it for getting better test .
- Add cumin seeds, green cardamom, and cinnamon stick it help to make masala spice.
- Add 5 finely chopped onions is best sours of this dish .
- Sauté till golden brown for 7-8 minutes or you can keep.
Add Ginger-Garlic Paste and Spices
- Add ginger, garlic, and green chili paste.it enhance test…
- Sauté for 2-3 minutes until onions darken more .for better test.
- Lower the flame and add:
- 2 tsp turmaric. for good color and it get good test also .
- 1 tbsp Kashmiri chili. also for color also for better test .
- 1 tbsp spicy chili. improves test and it get nice color.
- 1 tbsp coriander powder for get good look to the dish.
- Add a splash of water so the spices don’t burn.
- Cook for 3-4 minutes on low flame.
Add Tomatoes and Cook
- Add 3 chopped tomatoes and salt for getting good test .
- Cover with a lid and cook on medium-low or you can .
- Steam helps tomatoes cook faster.
- Stir occasionally and cook till oil separates (9-10 minutes).
Add Curd To Getting Good Test
- Whisk ½ cup curd well.
- Add to the masala and stir for 1 minute on low flame.
- This prevents curd from splitting.
- Then, increase flame and cook for 3-4 minutes until curd is fully cooked.
- Add hot water if masala gets dry.
Add Cashew Paste
- Soak 15-18 cashews in hot water, make a paste.
- Add this paste to the masala and stir well.
- Cook for 2-3 minutes till gravy becomes rich and smooth.
Add Mushrooms
- Add 400 grams mushrooms (washed and dried).
- Add salt and stir well with gravy.
- Cover and cook for 8-10 minutes on medium-low.
- Mushrooms will release water and soak flavors.
Final Touches
- Open lid and check gravy. Water from mushrooms should give perfect consistency.
- Adjust salt if needed.
- Add:
- A pinch of Kasuri Methi
- A pinch of homemade Garam Masala
- Fresh chopped coriander
Stir well and your rich and delicious Mushroom Masala is ready!
Serving Suggestions:
- Tandoori Roti it get good test
- Laccha Parathait it get better test
- Jeera Riceit get it good test
- Steamed Basmati Rice it good test
This dish is perfect for lunch or dinner and pairs well with any Indian bread or rice dish.
Why Cashew Paste and Not Cream?
This recipe is the use of cashew paste. cream or butter to keep the dish healthier and lighter, yet rich and flavorful. Cashew paste adds a nutty richness and thickens the gravy naturally.
If you don’t want to use paste, cashew powder is also a good alternative but is good to add .
Quick Tips from the Chef:
- Always sauté onions well for deep flavor.
- Cook tomatoes covered for faster softening.
- Whisk curd properly to avoid lumps.
- Keep stirring after adding curd to prevent curdling.
- Don’t overcook mushrooms—they should stay juicy.
- Adjust spice level by controlling the spicy red chili powder.
THIS CLIPE GIVE YOU GOOD INFORMATION ABOUT MASALA MUSHROOM
- https://youtu.be/3UC7hyRyV-I?si=ZRbFGbFCCteTRwXq
- https://youtu.be/L7hOUyMG6E8?si=e4FaF7thDrpCWQ0o
- https://youtu.be/5qGqhrOXrHU?si=k_Ci5pP0k0qAAuUN