Mushroom Masala Recipe- Creamy Tomato Cashew Indian Curry

Last Updated on 2 months by Neha Deshmukh

Mushroom Masala Recipe: Creamy Tomato Cashew Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that’s a little bit special. This Mushroom Masala is exactly that. I first made this for a family get-together, and it was a huge hit – everyone raved about the creamy, rich sauce. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average mushroom curry. We’re building layers of flavour here, from a vibrant marinade to a luscious tomato-cashew gravy. It’s a little bit of effort, but trust me, the result is so worth it. It’s perfect for a weekend dinner, a special occasion, or just when you’re craving something truly delicious. Plus, mushrooms are a fantastic source of nutrients – bonus!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 200-250 grams button mushrooms
• 4 tablespoons hung curd
• 0.125 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon chaat masala
• 1-1.5 teaspoon ginger-garlic paste
• 0.5 teaspoon carom seeds (ajwain)
• 0.25 teaspoon lemon juice
• 0.5 tablespoon besan (gram flour)
• 2 large tomatoes
• 8-10 cashews
• 0.5 cup finely chopped onions
• 0.33 cup chopped capsicum
• 1-2 slit green chilies
• 2-3 tablespoons low-fat cream
• 1 teaspoon kasuri methi

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Hung Curd: This is a game-changer! Straining the yogurt overnight (making hung curd) removes excess water, resulting in a thicker, tangier marinade that clings beautifully to the mushrooms. If you don’t have time, you can use Greek yogurt, but hung curd is ideal.
• Kashmiri Red Chili Powder: Don’t skip this! It provides a gorgeous red colour and a mild heat. It’s all about flavour, not just fire!
• Ajwain (Carom Seeds): These little seeds add a unique, slightly peppery flavour that’s so characteristic of Indian cooking. They also aid digestion – a little extra benefit!
• Cashew Paste: This is what gives the gravy its incredible richness and creaminess. Don’t be tempted to skip this step; it really elevates the dish. Soaking and blending cashews creates a luxurious base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Mushrooms: First, prepare the hung curd by straining 200-250 grams of yogurt overnight. Mix the strained curd with turmeric powder, garam masala, Kashmiri red chili powder, chaat masala, ginger-garlic paste, ajwain, lemon juice, and besan. This is your flavour bomb! Coat the mushrooms (200-250 grams) in this marinade, making sure they’re nicely covered. Pop them in the fridge for at least 30 minutes – longer is even better!
2. Make the Tomato-Cashew Paste: While the mushrooms are marinating, let’s get the gravy going. Blanch 2 large tomatoes and 8-10 cashews. Once cooled, blend them into a super smooth paste. This is the foundation of our creamy sauce.
3. Grill or Sauté the Mushrooms: You have options here! You can grill the marinated mushrooms in a preheated oven at 200°C (392°F) for 20-25 minutes, or sauté them in a pan until they’re golden brown and slightly tender. Set them aside for now.
4. Sauté the Aromatics: In a pan, heat a little oil and sauté 0.5 cup of finely chopped onions until they’re golden brown and fragrant. Add 1-1.5 teaspoon of ginger-garlic paste, 0.33 cup of chopped capsicum, and 1-2 slit green chilies. Cook for about 2 minutes, until the capsicum softens slightly. Sprinkle in your dry spices – garam masala, turmeric, and red chili powder – and cook for another minute.
5. Build the Gravy: Add the tomato-cashew paste to the pan and sauté for about 5 minutes, stirring constantly to prevent sticking. Pour in 1 cup of water, season with salt and a pinch of sugar (to balance the acidity), and simmer for 5 minutes, allowing the flavours to meld.
6. Combine and Finish: Gently add the grilled (or sautéed) mushrooms to the gravy. Stir in 0.5 teaspoon of garam masala, a pinch of nutmeg, 1 teaspoon of kasuri methi (crushed between your palms to release its aroma), and 2-3 tablespoons of low-fat cream. Stir gently to combine. Garnish with fresh cilantro and a little grated ginger.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Work in batches if necessary to ensure they brown properly.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• A splash of lemon juice at the end brightens up the flavours.

Variations

• Vegan Adaptation: Swap the cream for coconut cream for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or increase the amount of green chilies and red chili powder to suit your preference.
• Festival Adaptations (Navratri Friendly): For Navratri, you can easily skip the onion and garlic. Increase the ginger-garlic paste slightly to compensate for the flavour.

Serving Suggestions

This Mushroom Masala is fantastic served with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Roti or paratha
• A side of raita (yogurt dip)

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

1. What type of mushrooms work best for this Mushroom Masala?

Button mushrooms are readily available and work beautifully. However, you can also use cremini, shiitake, or oyster mushrooms for a more complex flavour.

2. Can I make the tomato-cashew paste ahead of time? How should I store it?

Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is ajwain and can I substitute it with anything?

Ajwain has a unique flavour, but if you can’t find it, you can substitute it with a pinch of caraway seeds or fennel seeds. It won’t be exactly the same, but it will add a similar warmth.

4. How can I adjust the spice level of this curry?

Control the heat by adjusting the amount of green chilies and Kashmiri red chili powder. You can also add a pinch of cayenne pepper for extra kick.

5. Is it necessary to grill the mushrooms, or can I skip that step?

Grilling adds a lovely smoky flavour, but you can definitely skip it and just sauté the mushrooms if you’re short on time.

6. Can I freeze leftover Mushroom Masala?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I hope you love this Mushroom Masala as much as my family does. Let me know in the comments how it turns out for you!