Punjabi Mushroom Masala Recipe - EASY curry recipe where white button mushrooms are simmered in spicy, slightly creamy onion tomato gravy.
This gravy has usual Punjabi flavors. As you can see it is made from onion, tomato and few basic spices just like any other north indian gravy dish.
To make it slightly creamy, I have added cashew paste. So this is the Vegan mushroom dish.
Instead of cashew paste you can add heavy cream or half and half. Or you can skip this entirely to make it on healthier side. Either way it tastes good.
At home we prefer with plain paratha. But this can be served with rice or pulao too.
How to make Mushroom Masala Recipe?
1) Start by soaking the cashew nuts in the warm water for 15 minutes. Meanwhile prep rest of the ingredients and chop the veggies.
2) After the soaking time, make the smooth paste out of it and remove it to the same bowl. In the same grinder puree the tomatoes.
3) Heat the oil in a pan on medium heat. Once hot add whole spices (cloves, cinnamon stick, green cardamom and bay leaf). Saute for 30-40 seconds or till you get the nice aroma of the spices.
4) Then add cumin seeds and let them sizzle.
5) Add chopped onions and sprinkle little salt. Mix well.
6) Cook them till onions get soft and light pink in color.
7) Then add ginger paste and garlic paste.
8) Mix and cook for 40-60 seconds or till the raw smell of ginger garlic goes away.
9) Now add pureed tomatoes.
10) Also add slit green chili and mix.
11) Let it simmer. If it splutters a lot then partially cover with the lid and continue cooking. Once it stops spluttering you can cook uncovered. Do stir occasionally.
12) Cook till all the moisture evaporates and it becomes like a thick paste. Oil may starts to ooze out from the sides.
13) Now add remaining salt, turmeric powder, cumin powder, coriander powder and red chili powder.
14) Mix and cook for a minute.
15) Now add chopped mushrooms.
16) Mix well and cook for a minute.
17) Now add water to make gravy consistency. Add little less water as mushrooms will leave their own water.
18) Mix properly.
19) Cover with the lid and continue cooking.
20) Cook till mushrooms are soft and tender. It took me around 10 minutes. Do stir once or twice in between.
21) Now add cashew paste.
22) Mix well and bring it to a simmer.
23) Then add garam masala and kasoori methi.
24) Mix well and cook for a minute. Then turn off the stove.
25) Lastly sprinkle chopped coriander leaves
26) Mix well and it is ready to serve.
Serving suggestion: Serve this Punjabi mushroom masala with roti, paratha, naan or lachha paratha. It goes well with plain steamed rice or mild flavored pulao e.g. matar pulao
Check out more mushroom recipes
Mushroom curry
Palak mushroom
Matar mushroom
Kadai mushroom
Mushroom fried rice
Punjabi Mushroom Masala Recipe
Ingredients
For cashew paste:
- 6-7 Cashew nuts
- ¼ cup Water Warm,
Ingredients for mushroom masala:
- 2 tablespoons Oil
- 2 Cloves
- ½ inch Cinnamon stick
- 2 Green cardamoms
- 1 Bay leaf
- 2 teaspoons Cumin seeds
- ½ cup Red onion finely chopped
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 2 small Tomato or 1 cup pureed
- 1 Green chili slit
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½-1 teaspoon Red chili powder
- 130 grams or 2 cups Mushrooms I have used white button mushrooms, chopped
- ½ - ¾ cup Water
- ½ teaspoon Kasoori methi (Dried fenugreek leaves)
- ½ teaspoon Garam masala
- 1 tablespoon Cilantro or coriander leaves finely chopped
Instructions
Preparation:
- Soak the cashew nuts in the warm water for 15 minutes.
- Meanwhile prep rest of the ingredients and chop the veggies.
- After the soaking time, make the smooth paste out of it and remove it to the same bowl.
- In the same grinder puree the tomatoes and keep it aside.
Making mushroom masala recipe:
- Heat the oil in a pan on medium heat.
- Once hot add whole spices (cloves, cinnamon stick, green cardamom and bay leaf). Saute for 30-40 seconds or till you get the nice aroma of the spices.
- Then add cumin seeds and let them sizzle.
- Add chopped onions and sprinkle little salt. Mix well. Cook them till onions get soft and light pink in color.
- Then add ginger paste and garlic paste. Mix and cook for 40-60 seconds or till the raw smell of ginger garlic goes away.
- Now add pureed tomatoes and slit green chili.
- Let it simmer. If it splutters a lot then partially cover with the lid and continue cooking. Once it stops spluttering you can cook uncovered. Do stir occasionally.
- Cook till all the moisture evaporates and it becomes like a thick paste.
- Now add remaining salt, turmeric powder, cumin powder, coriander powder and red chili powder. Mix and cook for a minute.
- Now add chopped mushrooms. Mix well and cook for a minute.
- Now add water to make gravy consistency. Add little less water as mushrooms will leave their own water. Mix properly.
- Cover with the lid and continue cooking.
- Cook till mushrooms are soft and tender. It took me around 10 minutes. Do stir once or twice in between.
- Now mix in cashew paste and bring it to a simmer.
- Then add garam masala and kasoori methi. Mix well and cook for a minute. Then turn off the stove.
- Lastly sprinkle chopped coriander leaves and serve.
Truly delicious!
Thank you.