RESTAURANT STYLE MUSHROOM MASALA

Mushroom masala made with simple spices available at home. A tasty and restaurant style Indian gravy curry served with capatti, paratha and pulao. This is extremely flavorful curry that uses simple ingredients. In most Indian restaurants you will find that this Indian vegetarian dish is very popular and usually served. Its very creamy with alluring looks and delectable taste. There are many variations of this mushroom curry with few ingredients and spices. In today's recipe, mushrooms are sliced and sauteed before being simmered in a subtly spiced , creamy sauce that has an absolutely addictive flavour. The flavorful mushroom masala has all the beautiful aromas of Indian cuisine blended in it and makes a super satisfying meal with Indian bread or rice. Just follow the step by step picture recipe to make this lip smacking curry. Do try this Mushroom Masala curry and let me know how it turns.

 INGREDIENTS:

1 Cup Mushroom, sliced

1 Big Onion, chopped finely

2 Medium Sized Tomato, roughly chopped

1-2 teaspoon Red Chilli Powder [see notes]

1 teaspoon Garam Masala

Salt as needed

Coriander Leaves

Water as required

To Roast and Grind to a Paste:

1 heaped tablespoon Coconut, grated/ Khobre

½ tablespoon Coriander Seeds/ Dhane

1 teaspoon Fennel Seeds/ Saunf

½ teaspoon Pepper Corn/ Kali Meeri

2-3 Dry Red Chillies/ Lal Mirchi

¼ “ Cinnamon/ Dalchini piece

1 Clove /Lavang

To Temper:

2 tablespoon Oil

¼ teaspoon Kalpasi [phatter phool/ dagad phool]

1 tablespoon Garlic, finely chopped

Curry Leaves

METHOD:

STEP 1 – Heat a pan, add all ingredients except coconut listed under ‘to roast and grind’ in it.

STEP 2 – Roast for 1 -2 minute or until slightly golden in colour.

STEP 3 – Then add coconut in it and roast it. Roast till brown.

STEP 4 – Transfer this to a plate and let it cool.

STEP 5 – Now transfer in a mixer jar and add little water and grind it to a fine paste. Keep it aside.

STEP 6 – Heat oil in a wide pan. Add kalpasi, curry leaves, garlic and sauté for few minutes or until the raw smell gone.

STEP 7 – Then add chopped onion and sauté till transparent.

STEP 8 – Now add chopped tomato in it and cook till mushy.

STEP 9 – Add the masala paste in it and mix well and cook for few minutes on low flame.

It comes like a thick mass.

STEP 10 –Add spice powder and mix it. Mix well and cook for few minutes.

STEP 11 – Now add mushrooms and roast them on high flame for 1-2 minutes.

STEP 12 – Add little water and cook till it becomes like a sauce.

Add more water if needed. [see notes] Switch off the flame and garnish with chopped coriander and serve hot.

Serve hot with chapatti, parantha, naan or plain steamed rice.

   

NOTES: *It is medium spicy recipe, if you prefer you can reduce or increase spices as per  your taste/ preference.

The consistency is purely your choice. Add less water and make it a dry curry too.