Mushrooms cooked in Vegetable Stock became my go-to after a dinner at my aunt’s place in Pune, where she served something similar alongside jeera rice. I asked for the recipe and realized it was simpler than it tasted. The trick is in the straining step, which sounds fussy but actually makes the gravy smooth and restaurant-like. I skip it sometimes when I am tired, but the texture is noticeably better when I do not.
The fried onion paste gives it a caramelized depth that raw onions cannot match, and the cashew paste adds body without cream. It feels like a special occasion dish but comes together on a weeknight if you prep the pastes ahead.
About the Recipe
This recipe uses ingredients you can find in most Indian kitchens. Button mushrooms are widely available and affordable. The pastes take a few extra minutes but they are what give the gravy its richness. I make this when I want something more involved than a quick stir-fry but do not have time for a multi-hour project.
It works well for weekend lunches or when you have guests who prefer vegetarian mains. The total active time is around forty minutes, including prep.
Why you will love this recipe
The mushrooms stay tender without turning rubbery because you sear them briefly before adding the spices. The yogurt marinade keeps everything from drying out, and the vegetable stock thins the gravy just enough so it coats rather than clumps. I like how the fried onion paste adds sweetness without making the dish heavy, and the cashew paste rounds out the spice without muting it.
The final simmer melds everything together so no single flavor overpowers. It tastes layered and complex but does not require obscure spices or techniques.
Cooking Tips
Do not skip the initial stir-fry step. If you add raw mushrooms straight into the yogurt mixture, they release too much water and the gravy turns thin and pale. Take the pan off the heat before adding the yogurt mixture to prevent curdling. The yogurt needs moderate heat to incorporate smoothly, not high heat that will split it.
When simmering the gravy, keep the flame low. A rolling boil will break the sauce and make it grainy. If your gravy looks oily after adding the cashew paste, stir it well and let it simmer a bit longer. The oil will emulsify as the sauce reduces.
Top Tips
- Fry the onions until they are deep golden before grinding. Pale onions will not give the gravy enough sweetness or color.
- You can make the fried onion paste and cashew paste a day ahead and store them in the fridge to save time.
- If you do not have vegetable stock, use hot water with a pinch of stock powder or just plain water. The gravy will be lighter but still flavorful.
- Straining the gravy is optional but it removes any lumps from the pastes and makes the sauce smoother.
- Taste the gravy after adding salt. Vegetable stock can be salty, so adjust carefully.
- Leftover gravy thickens as it cools. Add a splash of water when reheating to loosen it back up.
Serving and Storing Suggestions
This serves four as a main dish with rice or roti. Prep time is around fifteen minutes, and cooking takes another twenty-five. Serve it hot, garnished with fresh coriander if you like. The gravy tastes even better the next day once the spices settle.
Store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a little water to bring back the consistency. It does not freeze well because the yogurt can separate when thawed.
Similar Recipes
- Paneer Butter Masala
- Mushroom Masala
- Vegetable Korma
- Methi Mushroom
- Cashew Curry
Nutrient Benefits
Mushrooms are a good source of B vitamins, selenium, and potassium. They add bulk and texture without many calories. Yogurt provides probiotics and calcium, though some of the beneficial bacteria are reduced with cooking. Cashews contribute healthy fats and make the gravy creamy without using cream.
Ghee adds richness and helps absorb fat-soluble vitamins from the spices. Turmeric and ginger have anti-inflammatory properties that make this dish nourishing as well as flavorful.
Mushrooms cooked in Vegetable Stock
Ingredients
- 400 gms Button Mushrooms (washed)
- 1/4 cup Yogurt
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 2 to 3 tbsp Ghee
- 1 1/2 tsp Garlic Paste
- 1/12 tsp Ginger Paste
- 2 tbsp Fried Onion Paste (fry the onions in little oil and grind to a paste)
- 2 tsp Cashewnuts Paste
- 2 cups Vegetable Stock
- Salt as per taste
Instructions
- Mix the red chilli powder, coriander powder, turmeric powder and yogurt.
- Whisk well.
- Add ghee to a pan and place over moderate heat.
- Stir fry the mushrooms in the pan for a minute.
- Add the ginger paste and garlic paste.
- Stir-fry until moisture evaporates.
- Remove the pan from the heat and add the yogurt mixture.
- Return to the heat and stir-fry for a couple of minutes.
- Add the fried onion paste and cook for a few seconds.
- Add the cashew nut paste and stir.
- Pour the vegetable stock and bring to a boil.
- Lower heat and simmer until it is reduced by a third.
- Remove the mushrooms and strain the gravy into a separate pan.
- Place the gravy pan over moderate flame.
- Add the mushrooms and bring to a boil.
- Reduce flame to low, add salt and stir well.
- Cover the pan with a lid and cook for a few minutes.
- Remove and serve.
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Frequently Asked Questions
My gravy curdled when I added the yogurt. What went wrong?
You probably added the yogurt over high heat. Always remove the pan from the flame, stir in the yogurt mixture, then return it to moderate heat. Whisking the yogurt well before adding also helps it incorporate smoothly.
Can I use any other mushroom instead of button mushrooms?
Yes, you can use cremini or white mushrooms. Shiitake or oyster mushrooms work too but they have a softer texture and may break apart during simmering. Cut them into larger pieces if using delicate varieties.
The gravy turned out too thin. How do I fix it?
Simmer it uncovered on low heat until it reduces and thickens. If you are in a hurry, mix half a teaspoon of cornflour with a tablespoon of water and stir it into the gravy. Let it cook for two minutes to thicken.
Can I skip the straining step?
Yes, but the gravy may have small lumps from the pastes. If your fried onion and cashew pastes are very smooth, you can skip straining. I do it when I want a restaurant-style finish.
How do I store leftover fried onion paste?
Keep it in an airtight container in the fridge for up to a week or freeze it in ice cube trays for up to two months. Thaw before using.
Note: image is for illustration purposes only and not that of the actual recipe.
