Mushroom Masala Curry Mushroom Gravy Recipes

MUSHROOM GRAVY RECIPE BY TASTY

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

MUSHROOM MASALA | MUSHROOM CURRY

Steps:

• Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
• In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
• Remove this paste with a spoon or spatula in a bowl and set aside.
• In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
• In a small bowl, whisk curd (yogurt) until smooth and set aside.
• Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
• Fry the spices for a few seconds until they become aromatic and splutter.
• Lower the heat and add the ground onion-ginger-garlic paste.
• Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
• On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
• Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
• Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.
• Mix well and sauté until you see oil releasing from the sides of the masala.
• Add the sliced or chopped white button mushrooms.
• Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
• Simmer on a low to medium flame for 2 to 3 minutes.
• Then add water.
• Season with salt. Mix very well.
• Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
• Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
• Serve mushroom masala hot or warm.
• Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
• Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
• Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
• Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
• Add the curd (yogurt). Mix thoroughly and quickly.
• Add ⅓ cup water and salt. Mix and deglaze.
• Pressure cook on high for 3 minutes.
• Then do a quick pressure release after 3 minutes.
• Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
• While serving you can garnish mushroom curry with some coriander leaves.
• Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
• The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

MUSHROOM MASALA CURRY | MUSHROOM GRAVY

Steps:

• Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.
• Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.
• Make a fine paste and set aside. Ensure the paste is smooth and not coarse.
• Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.
• Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.
• Then add red chili powder, coriander powder and garam masala.
• Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
• While the mixture cooks, rinse and slice the mushrooms.
• When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.
• Saute for 2 to 3 mins until the flavor of mushrooms come out.
• Next pour ½ to ¾ cup water or as needed to make a thick gravy.
• Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.
• Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.
• Mix and serve mushroom masala hot with basmati rice or roti.
• Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.
• Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,
• Press saute button on your Instant pot and pour 2 tablespoons oil.
• Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.
• When the mixture turns thick, add all the spice powders - red chilli powder, garam masala, coriander powder & salt.
• Soon the mixture becomes thick and aromatic. Press cancel.
• Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.
• Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button with the timer set to 3 mins.
• Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.
• Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.