Mushroom Masala is a flavour-packed vegetarian dish that celebrates the earthy goodness of mushrooms. This recipe combines tender sliced mushrooms with a rich, aromatic gravy made from cashew nuts, spices, and a touch of cream. The result is a luscious, creamy masala perfect for scooping up with naan, roti, or serving over fragrant basmati rice.
Mushroom lovers will revel in the umami goodness of this dish, while the creamy cashew nut paste adds a luxurious depth of flavour. The spices, including cinnamon, clove, and cardamom, are dry-roasted and ground to perfection, infusing the masala with a warm, comforting aroma.
To make Mushroom Masala, you’ll start by sautéing minced onions and ginger-garlic paste until golden brown, creating a flavorful base for the gravy. Then, add diced or ground tomatoes, coriander powder, red chilli powder, and a touch of turmeric for colour. The show’s star is the ground spice blend and creamy cashew nut paste, which elevate the dish to a new level of indulgence.
After adding the sliced mushrooms and a sprinkle of salt, let the masala simmer on low heat, allowing the mushrooms to soak up all the delicious flavours. You can add some water to achieve your desired consistency if needed.
Garnish your Mushroom Masala with fresh coriander leaves, fried cashew nuts, and a dollop of fresh cream for that final touch of decadence. Serve it piping hot, and watch it disappear in no time.
Mushroom Masala
Ingredients
- 250 gms Mushrooms (cleaned, sliced) cleaned, sliced
- 1 pc Onion (small, minced)
- 1 tbsp Ginger Garlic Paste
- 1 pc Tomato (small, minced or ground)
- 3 pcs Cashewnuts (soaked in water and ground)
- 1/2 inch stick Cinnamon
- 1 Clove
- 1 Cardamom
- 1/2 tsp Coriander Powder
- Red Chilli Powder as per taste
- Salt if required
- 1/8 tsp Turmeric Powder
- Oil as required
- Coriander Leaves - few, chopped (for garnish)
- Fresh Cream (for garnish)
- Cashewnuts - few, fried (for garnish)
Instructions
- Dry roast the cinnamon, clove, and cardamom in a pan, then grind them into a fine powder.
- Heat oil in a pan and add minced onions and ginger garlic paste. Fry until golden brown and the oil starts to separate.
- Stir in the tomatoes and sauté for a minute.
- Add coriander powder, red chilli powder, and turmeric powder.
- Mix in the ground spice powder and cashew nut paste.
- Add the sliced mushrooms and salt. Simmer on low heat for 15 minutes.
- Add a little water if needed to adjust the consistency.
- Garnish with coriander leaves, fried cashew nuts, and a dollop of fresh cream.
- Serve hot with naan, roti, or rice.
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Frequently Asked Questions (FAQ)
Can I use other types of mushrooms for this recipe?
Absolutely! You can experiment with mushroom varieties like button, shiitake, or portobello to add unique flavours and textures to your Mushroom Masala.
What are some suitable pairings for Mushroom Masala?
Mushroom Masala pairs wonderfully with garlic naan, jeera rice, or pulao. For a complete meal, serve it with a cucumber raita and a fresh salad.
Can I make Mushroom Masala without cream for a healthier version?
You can substitute cream with yoghurt or coconut milk for a lighter, dairy-free option. It will still be delicious and creamy.
Note: image is for illustration purposes only and not that of the actual recipe.
I tried this receipe for the first time and I love it. The compilation of the spices is perfect for me 🙂 I added some fresh chilis instead of chili powder