Restaurant-Style Mushroom Masala Curry| Mushroom Masala Gravy Recipe

Wash the mushrooms thoroughly 3 to 4 times to remove any dirt.

Trim and slice them as desired.

In a pan, add the mushrooms without any oil or water.

Cover and cook on medium flame until the mushrooms release all their moisture and that water evaporates.

Cook until there's no raw smell or water left. Remove mushrooms and set them aside in a bowl.

Grind cashews and watermelon seeds into a smooth paste using a little water.

If you don't have watermelon seeds, substitute with sesame seeds. Keep this paste aside.

In a pan, heat oil. Once hot, add finely chopped onion.

Add turmeric and a little salt to speed up cooking. Sauté until onions turn soft and lightly golden.

Add ginger-garlic paste and sauté until the raw smell disappears.

Add coriander powder, cumin powder, and red chilli powder. Mix well and cook the masalas for 30–40 seconds.

Add the prepared cashew-watermelon seed paste. Stir continuously and cook on medium flame until oil starts separating from the mixture.

Add the pureed tomatoes and cook until the raw smell disappears and the gravy thickens.

Once the tomato-cashew mixture is well cooked and oil separates, add the boiled mushrooms, kasuri methi, sugar, and water.

Mix well, cover, and let it boil for 10 minutes. Stir occasionally until the gravy thickens and oil floats on top.

Add garam masala and chopped green chillies. Cover and cook for 3 more minutes.

Sprinkle chopped coriander and switch off the flame.