Mushroom Masala Recipe

Author: Shivani

 Prepare time: 10 min

 Cook: 40 min

 Serves: 4

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  • mushrooms


  • Mushrooms – 250 gms, cleaned, cut in cubes and blanched in hot water for 1 min
  • Onion – 2, medium, sliced
  • Green chilis – 2, slit
  • Ginger – 1 small piece, finely chopped
  • Garlic – 2 cloves, finely chopped
  • Tomatoes – 3, medium, blanched in hot water for 3 mins, peeled and pureed
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Jaggery – 1/2 tsp, grated
  • Cashew nuts – 8, soaked in 1/4 cup warm milk or warm water for 10 mins, ground to a smooth paste
  • Kasoori methi – 1/2 tsp, crushed
  • Salt to taste
  • Fresh coriander leaves for garnishing
  • Oil – 3-4 tbsps


  • Black pepper corns – 5
  • Cloves – 2
  • Cinnamon stick – ½ inch
  • Cardamom – 1
  • Cumin seeds – 1/2 tsp
  • Coriander seeds – 1/2 tsp


1.Heat ½ tbsp of oil in non-stick pan, add the cubed mushrooms and saute for 2 mins. Set aside.

2.In the same pan, add 1 tbsp of oil and add the sliced onions and green chilis and saute for 3-5mins. Add the chopped garlic and ginger and saute for 2-3 mins on low heat. Turn off flame, transfer to a mixer jar, cool and make a smooth paste.

3.Heat the remaining oil or ghee, add the ground paste and saute for 3 mins. Add turmeric powder, red chili powder and mix well.

4.Add tomato puree and cook on medium flame for 7-8 mins or till oil leaves the sides. Add 1 cup water according to the desired consistency, jaggery or sugar and salt and bring to a boil. Add the mushrooms and simmer for 10-12 mins or till mushrooms are nicely cooked.

5.Add kasuri methi, ground garam masala powder and cashew nut paste and mix well. Turn off flame.

6.Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapathi, naan or pulao.

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