Mushroom Masala Recipe
Mushrooms cooked in Indian style spicy onion tomato gravy. It is served with roti or plain rice.
Mushrooms cooked in Indian style spicy onion tomato gravy. It is served with roti or plain rice.
- 1 small cinnamon stick
- 1 cup sliced mushrooms
- 2 cloves
- salt as needed
- 2 green cardamoms
- â½ cup chopped tomatoes
- 2 tbsp cream
- â½ to â¾ tsp red chili powder
- few coriander leaves chopped
- â¾ cup cubed onions
- â½ inch ginger
- 6 to 8 almonds or cashews
- 1.5 tbsp oil
- small piece of bay leaf
- â½ to â¾ tsp light garam masala
- â½ to â¾ tsp coriander powder (optional)
- â¼ tsp kasuri methi
- Carbohydrate 1.28374000074256 g
- Cholesterol 6.60000001339035 mg
- Fat 29.0026033920297 g
- Fiber 0.30216666507721 g
- Protein 0.699428333881121 g
- Saturated Fat 4.70649317619808 g
- Serving Size 1 1 Serving (52g)
- Sodium 56.3815000081154 mg
- Sugar 0.981573335665346 g
- Trans Fat 1.4346790028309 g
- Calories 263 calories
Step-by-step
- Blanch onions and cool them. Add them to a blender along with tomatoes, cashews or almonds, ginger and garlic.
- Make a fine paste and set aside.
- Heat oil in a pan and saute bay leaf, cinnamon and cardamoms.
- Pour the onion tomato puree and cook until the mixture thickens.
- Add red chilli powder, coriander powder and garam masala. Saute on a low heat until the mixture leaves the sides of the pan.
- Add mushrooms and salt. Saute for 2 to 3 mins.
- Pour water as needed and cook until the mushrooms turn tender. Bring the gravy to a desired consistency by adding more water if needed.
- Sprinkle kasuri methi. Cover and switch off the stove.
Deep red and intensely aromatic, the sauce coats the back of a spoon with a glossy sheen punctuated by tender pieces of fungi. Achieving this texture relies entirely on the initial processing of the base aromatics.
The Power of the Puree
Blending blanched onions, tomatoes, ginger, and nuts together before they hit the pan creates an emulsified foundation that thickens naturally without requiring excessive simmering time. Raw chunks of onion fail to break down smoothly in oil alone, leaving a grainy mouthfeel. Cooking this blended puree over low heat until the mixture releases oil from its sides ensures the raw edge of the alliums vanishes completely. Watch for the oil separation visual cue: once fat droplets bead along the edges of the paste, the moisture has evaporated adequately. Whole spices like cinnamon and green cardamoms must bloom in the initial hot oil for roughly thirty seconds to release their fat-soluble compounds into the pan before the puree goes in.Managing Cost and Substitutions
Nuts act as a thickener and provide richness through natural fats, but cashews and almonds can be financially interchangeable depending on pantry stock. Using soaked melon seeds or roasted gram flour offers a budget-friendly alternative if nuts are absent, though the fat content will drop and require a slight adjustment in oil quantity. Mushrooms release significant moisture upon cooking, meaning the added water must be carefully controlled to prevent a watery sauce. Simmer the fungi in the thickened masala for precisely three minutes before adding supplementary liquid to gauge their natural water release accurately. Finish the dish by crushing dried kasuri methi between the palms to activate the aromatic oils before stirring it into the off-heat curry.
