Mushroom Masala Restaurant Style Recipes

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.