Mushroom Masala Curry is a flavorful and aromatic Indian dish that's perfect with rice, naan, roti, or paratha. This recipe offers options for a creamy, restaurant-style gravy. The process involves sautéing spices and aromatics to create a rich masala base, followed by cooking mushrooms to perfection. It's a comforting dish that brings the essence of Indian cuisine to your table.
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Drain the soaked cashews and blend them with a little fresh water until you get a smooth, creamy paste. Set aside.
In a blender, combine the chopped onions, ginger, and garlic. Grind to a smooth paste without adding water, if possible. If needed, add a tiny bit of water. Set aside.
In the same blender, add the chopped tomatoes and make a smooth puree. Set aside.
Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices and let them splutter for a few seconds until fragrant.
Add the onion-ginger-garlic paste. Sauté on medium-low heat, stirring frequently, until the paste turns golden brown and the raw smell disappears.
Lower the heat and add the ground spices. Stir well and cook for 1-2 minutes until the spices are aromatic. Add a splash of water if the mixture seems too dry.
Add the tomato puree and salt to taste. Mix well and cook, stirring occasionally, until the tomatoes are soft, mushy, and the oil starts to separate from the masala.
If using yogurt, whisk it well in a separate bowl to avoid curdling. Lower the flame to very low, then gradually add the whisked yogurt to the masala, stirring continuously to combine.
Add the sliced or quartered mushrooms to the pan. Mix gently to coat them with the masala. Cover the pan and cook on low to medium heat for 8-10 minutes, or until the mushrooms are cooked through and tender.
Stir in the cashew paste. Mix well and cook for 2-3 minutes, stirring continuously to prevent sticking.
Add water depending on your desired gravy consistency. Bring the curry to a gentle simmer.
Add the garam masala and crushed kasuri methi. Stir well.
Cover and simmer on low heat for another 5 minutes to allow the flavors to meld. Taste and adjust salt if needed.
Garnish with fresh chopped coriander leaves.
Serve hot with jeera rice, naan, roti, paratha, or your favorite Indian bread.
Gently wipe mushrooms with a damp cloth or rinse them quickly under running water and pat them dry. Avoid soaking them, as they absorb water.
Cooking the onion and tomato masala properly until the oil separates is key to a rich and flavorful curry.
Cashew paste is highly recommended for a rich and creamy texture. You can also add a tablespoon of fresh cream at the end for extra richness.
Feel free to adjust the amount of green chilies and red chili powder according to your preference.
You can adjust the gravy consistency by adding more or less water.
Can I skip the cashew paste?
Yes, you can skip the cashew paste, but it adds a rich and creamy texture to the curry. You can substitute it with fresh cream or almond paste for similar results.
How do I prevent yogurt from curdling?
Whisk the yogurt well before adding it to the curry, and ensure the flame is very low when incorporating it. Stir continuously to combine.
Can I use other types of mushrooms?
Yes, you can use other varieties like cremini or portobello mushrooms, but button mushrooms are commonly used for this recipe.
How spicy is this curry?
The spice level can be adjusted by modifying the quantity of green chilies and red chili powder. Kashmiri chili powder adds color without much heat.
Can I make this curry vegan?
Yes, you can make it vegan by using oil instead of ghee and skipping the yogurt. You can also use plant-based yogurt or cream as a substitute.
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