Prepare time: 10 min
Cook: 40 min
- 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
DRY ROAST AND GRIND TO A POWDER:
- Black pepper corns – 5
- Cloves – 2
- Cinnamon stick – ½ inch
- Cardamom – 1
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1/2 tsp
METHOD FOR MAKING MUSHROOM MASALA RECIPE
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.