Spicy Mushroom Masala Recipe – Guntur Chilli & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Mushroom Masala Recipe – Guntur Chilli & Cashew Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavourful, satisfying vegetarian dish that packs a punch. This Spicy Mushroom Masala is it. I first stumbled upon a version of this while travelling through Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. The combination of earthy mushrooms, a rich cashew-based gravy, and the fiery kick of Guntur chillies is simply divine. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This isn’t your average mushroom masala. It’s a little bit special, a little bit bold, and totally delicious. Here’s what makes it so good:

• Complex Flavours: The spice blend is roasted to perfection, bringing out incredible aromas and depths of flavour.
• Rich & Creamy Gravy: Cashews and poppy seeds create a wonderfully smooth and luxurious base.
• Perfect Spice Level: The Guntur and Byadagi chillies offer a fantastic balance of heat and flavour – you can adjust it to your liking, of course!
• Relatively Quick: While it has a depth of flavour, it’s ready in under an hour.

Ingredients

Here’s what you’ll need to create this magic:

• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon mustard seeds
• 3 dried red chillies (Guntur Variety)
• 5 dried red chillies (Byadagi Variety)
• 6 cashews
• 1 teaspoon poppy seeds
• 7 garlic cloves, chopped
• 1/2 inch ginger, chopped
• 1/4 inch tamarind
• 1/2 teaspoon salt (plus extra for marinating)
• 1/2 teaspoon jaggery
• 1/4 cup plain yogurt
• 3/4 cup hot water
• 400 grams button mushrooms, halved
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 tablespoons ghee (plus 2.5 tablespoons for cooking)
• 2 cups onions, finely chopped
• 4 sprigs curry leaves
• 1 teaspoon lime juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Guntur & Byadagi Chillies: These are the stars of the show! Guntur chillies are known for their intense heat, while Byadagi chillies add a beautiful colour and a fruity flavour. Using both gives you a complex chilli experience. If you can’t find them, you can substitute with Kashmiri chillies for colour and cayenne pepper for heat, but it won’t be quite the same.
• Cashew & Poppy Seed Paste: This is what makes the gravy so incredibly smooth and rich. Don’t skip this step! Soaking the cashews in warm water for 10 minutes beforehand will help them blend more easily.
• Ghee: Ghee adds a wonderful nutty flavour that really elevates the dish. It’s traditional in Indian cooking, but you can use oil if you prefer (see FAQs).
• Regional Variations: Spice levels in this type of masala vary hugely depending on the region. Some families add a pinch of garam masala, while others prefer to keep it simple. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices: In a dry pan, roast the cumin seeds, coriander seeds, black pepper, fennel seeds, mustard seeds, Guntur chillies, and Byadagi chillies over medium heat until fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Once cooled, set aside.
2. Make the Spice Paste: Grind the roasted spices with the cashews, poppy seeds, garlic, ginger, tamarind, salt, jaggery, and yogurt. Add hot water gradually to form a smooth, thick paste.
3. Marinate the Mushrooms: Halve the mushrooms and marinate them with salt, turmeric powder, and red chilli powder for about 10 minutes. This helps them absorb the flavours.
4. Fry the Mushrooms: Heat 2 tablespoons of ghee in a pan and fry the marinated mushrooms until they’re golden brown. Remove from the pan and set aside.
5. Sauté the Onions: In the same pan, add 2.5 tablespoons of ghee. Sauté the finely chopped onions and curry leaves until the onions are golden brown and fragrant.
6. Cook the Masala: Add the spice paste to the pan and cook over medium heat until the oil starts to separate from the masala. This can take about 10-15 minutes, and you might need to add a little extra ghee if it starts to stick. Patience is key here!
7. Combine & Simmer: Add the fried mushrooms to the masala and mix well. Cook for another 2-3 minutes, allowing the flavours to meld together.
8. Garnish & Serve: Garnish with fresh curry leaves and a squeeze of lime juice. Serve hot with rice or roti.

Expert Tips

• Don’t rush the spice paste: A smooth paste is crucial for a creamy gravy.
• Adjust the heat: If you’re sensitive to spice, reduce the number of Guntur chillies.
• Taste as you go: Adjust the salt and jaggery to your liking.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral-flavoured oil like sunflower or vegetable oil, and use a plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavour, remove the seeds from the chillies before roasting. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real kick!
• Festival Adaptations: This masala is fantastic for special occasions. During Navratri, you can serve it with sabudana roti. For Diwali, it’s a great addition to a festive spread.

Serving Suggestions

This Spicy Mushroom Masala is incredibly versatile. Here are a few ideas:

• With Rice: Steaming hot basmati rice is a classic pairing.
• With Roti or Naan: Perfect for soaking up all that delicious gravy.
• As a Side Dish: Serve alongside other Indian dishes for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of mushrooms work best for this masala? Button mushrooms are readily available and work well, but you can also use shiitake or oyster mushrooms for a more complex flavour.
• Can I use coconut oil instead of ghee? Yes, you can! Coconut oil will impart a slightly different flavour, but it’s a good substitute if you prefer.
• How can I adjust the spice level of this dish? Reduce the number of Guntur chillies or remove the seeds before roasting.
• What is the significance of using both Guntur and Byadagi chillies? They offer a balance of heat and flavour that’s unique to this recipe. Guntur chillies provide the heat, while Byadagi chillies add colour and a fruity undertone.
• Can this masala be made ahead of time? Yes! You can make the spice paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!