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mushroom masala
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Mushroom Masala

Course: Main Course
Servings: 4 people

Ingredients

  • 500 gm White button mushrooms, washed and cut into small pieces
  • 1" Ginger, crushed
  • 5 cloves Garlic, crushed
  • 4 Green chilies, crushed
  • 1 sprig of curry leaves
  • ½ medium Onion, slices thinly
  • 1½ large Tomatoes
  • ¼ cup Cashew nuts, Soaked in water
  • ¼ tsp Turmeric powder
  • ¾ tsp Chili Powder
  • 1½ tsp Coriander powder
  • ½ tsp Garam masala
  • Salt to taste
  • ¼ tsp sugar
  • Oil, coconut oil, or any oil of your choice
  • A pinch of sugar
  • Cilantro, a handful(optional)

Instructions

Prep Work
  • Wash and cut the mushroom into small slices.
  • Crush the ginger, garlic , green chilies and curry leaves.
  • Soak the cashews in some water for 10 minutes before grinding.
  • Grind the cashews into a fine paste. Then add the tomato slices and grind into a fine paste.
Mushroom masala prep
  • Heat oil in a large pan on medium flame.
  • Add the crushed ginger, garlic and green chilies.
  • As soon as the raw smell disappears, add sliced onions and mix well.
  • Once it becomes translucent, reduce the flame and add the spice powders: turmeric powder, chili powder, and coriander powders, one at a time.
  • Make sure the powders are roasted well in a very low flame.
  • Add the ground tomato and cashew paste, Mix well and saute till the oil comes to the top. I usually keep sauteing till the onion-tomato mixture is getting dry and then sprinkle 2-3 tbsp hot water on it. This allows the oil to come out, i think. At least, it works like that for me.
  • Continue to saute for a few more minutes.
  • Reduce the flame to low and add the washed and cut mushroom.
  • Sprinkle some salt and mix the mushrooms well into the masala.
  • Keep the flame on low and cover and cook till the mushrooms are cooked.
  • The mushroom will ooze out water. Let it simmer and cook in its own juices.
  • Let the curry thicken into your desired consistency. You can sprinkle some hot water if you want it to have a little more gravy.
  • Sprinkle a little sugar and a little garam masala. Mix well.
  • Switch off. Cover and keep aside for a few minutes before serving.

Notes

  • You can always grind or finely dice the ginger-garlic-green chillies-curry leaves mixture if you do not want big chunks in the gravy. 
  • Allow the oil to come out well from the onion-tomato mixture and allow it to continue for a few more minutes.  This step gives the real flavor to the curry. 
  • If you increase the flame while cooking the mushroom, the liquid will dry up quickly, so keep the flame low.