Mushroom Masala Curry Recipes

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.

MUSHROOM MASALA

Steps:

• Soak cashews in ½ cup warm water for 10 minutes and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
• Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds. Turn the Instant Pot off.
• Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
• Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

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.