Punjabi Mushroom Masala Recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
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 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
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.
*Nutrition information is a rough estimate for 1 serving
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