Mushroom Masala Recipe – Authentic Indian Gravy with Cashews & Spices

Last Updated on 5 months ago by Neha Deshmukh

Mushroom Masala Recipe – Authentic Indian Gravy with Cashews & Spices

Introduction

Oh, Mushroom Masala! This is one of those dishes that just feels like home. I first made this when I was craving something comforting and flavorful, and it quickly became a family favorite. It’s a rich, aromatic gravy packed with earthy mushrooms and a beautiful blend of Indian spices. Trust me, once you try this, you’ll be making it again and again! It’s surprisingly easy too – perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Mushroom Masala isn’t just another mushroom curry. It’s a deeply flavorful gravy, thanks to the cashew paste that adds a lovely richness and the kasuri methi which gives it an incredible aroma. The blend of whole spices, toasted and ground, really elevates the flavor profile. Plus, it’s a fantastic way to enjoy mushrooms if you’re looking for a vegetarian main course.

Ingredients

Here’s what you’ll need to create this delicious Mushroom Masala:

• 250 gms mushrooms, sliced
• 1 large onion, finely chopped
• 2 slit green chilies
• 1/2 inch piece of ginger, grated
• 2 minced garlic cloves
• 2 large tomatoes, pureed
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp turmeric powder
• 1/2 tsp jaggery (or brown sugar)
• 8 cashew nuts
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 3-4 tbsp oil
• 5 black pepper corns
• 2 cloves
• 1/2 inch cinnamon stick
• 1 black cardamom
• 1/4 tsp cumin seeds
• 1/2 tsp coriander seeds
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Using whole spices and grinding them yourself makes a huge difference. It’s so much more fragrant than pre-ground spices. Don’t skip this step if you can help it!

The cashew paste is key to the richness of this gravy. Soaking the cashews beforehand makes them blend into a super smooth paste. You can use about 1/4 cup of water while blending.

And finally, kasuri methi – it adds this amazing, almost smoky aroma. Don’t be shy with it!

Now, about spice levels. Traditionally, this dish can be made quite spicy. Kashmiri chili powder will give you a beautiful color with mild heat, while other varieties will pack more punch. Feel free to adjust the red chili powder to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the sliced mushrooms and sauté for about 2 minutes. Just until they soften slightly. Set them aside.
2. In the same pan, add the chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown. This takes patience, but it’s worth it! Once golden, blend this mixture into a smooth paste.
3. Now for the spices! Dry roast the black pepper corns, cloves, cinnamon stick, cardamom, cumin seeds, and coriander seeds in a dry pan for a minute or two, until fragrant. Let them cool slightly, then grind them into a fine powder.
4. Add a little more oil to the pan if needed. Sauté the onion-ginger-garlic paste until it turns fragrant. Add the turmeric powder and red chili powder. Cook for another minute until aromatic.
5. Pour in the tomato puree and cook until the oil starts to separate from the sides. This means the tomatoes are cooked through. Add water (about 1 cup), jaggery, and salt. Bring to a simmer.
6. Add the sautéed mushrooms and simmer for 10-12 minutes, or until they are tender and have absorbed the flavors.
7. Stir in the kasuri methi, ground spice mix, and cashew paste. Mix well and adjust the consistency with a little more water if needed. Simmer for another 5 minutes.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Work in batches if necessary to ensure they brown nicely.
• The key to a good gravy is patience. Let the onions caramelize properly and cook the tomato puree until the oil separates.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• My friend, Priya, loves adding a dollop of yogurt at the end for extra creaminess. It’s delicious!
• For a richer flavor, you can add a tablespoon of cream along with the cashew paste.
• My family sometimes adds a few potatoes to make it even more filling.

Vegan Adaptation

To make this Mushroom Masala vegan, simply replace the cashew paste with a sunflower seed paste or a blend of coconut cream and almond flour.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the red chili powder to 1/4 tsp or omit it altogether.
• Medium: Use 1/2 tsp red chili powder.
• Hot: Add 3/4 tsp – 1 tsp red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

During Navratri, you can skip the onion and garlic for a vrat-friendly version. Increase the ginger and use asafoedita (hing) for flavor.

Serving Suggestions

This Mushroom Masala is fantastic with:

• Warm Indian breads like naan, roti, or paratha.
• Steaming hot basmati rice.
• A side of raita (yogurt dip) to cool things down.

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. It actually tastes even better the next day!

FAQs

What type of mushrooms work best for this Mushroom Masala?

Button mushrooms are readily available and work great, but you can also use shiitake, oyster, or portobello mushrooms for a more complex flavor.

Can I make the onion-tomato paste ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator.

How can I adjust the consistency of the gravy?

Add more water for a thinner gravy, or simmer for longer to reduce it and make it thicker.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique aroma and flavor. If you can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.

Can I use store-bought cashew paste instead of making my own?

Yes, you can! Just make sure it’s smooth and doesn’t have any added sugar or salt.

How do I roast the spices correctly for the best flavor?

Roast them over medium heat, stirring constantly, until fragrant. Be careful not to burn them! You’ll know they’re ready when you can smell their aroma filling your kitchen.