Mushroom Masala is a North Indian Gravy that goes well with Roti,Naan and even with plain Basmati rice . This is a rich and creamy type of mushroom gravy that is made with the similar method of makhani gravy preparation. I tasted this for first time in a restaurant and replicated in my way. It taste good and more similar. So taught of sharing this here.
Preparation Time:10 mints | Cooking Time:20 mints | Serves - 3
Onion - 3/4 cup
Tomato - 1 cup
Green Chili - 1
Oil - 4tbspn
Cumin Seeds - 1tspn
Ginger Garlic Paste - 1tbspn
Turmeric Powder - 1tspn
Red Chili powder - 1tbspn
Coriander powder - 1/2tbspn
Garam masala - 1/4tbspn
Salt - 1tbspn
Sugar - a pinch
Mushroom - 200gm
Fresh cream - 2-3 tbspn
coriander leaves - 1 fistful of chopped
Water - As required
1.Clean Mushrooms well. Chop onion , tomato and mushrooms roughly to bite size pieces.Heat a pan with a tbspn of oil and fry the green chili,onion and tomato until its soft and mushy.
2. Then add the fried mixture to the blender once its get cooled down. Then grind it to a smooth paste. Heat a pan with 3tbspn of oil. Once oil is hot add the cumin seeds and allow it to pop up. Also add a tbspn of ginger garlic paste.
3.Add a tspn of turmeric along with the ginger garlic paste. Fry for a min. Add the grinded onion tomato paste to it. Then add the spice powders Red Chili powder,Coriander powder,Garam masala one by one and mix well.
4.Allow it to cook for 5 mints . Then add sugar,salt and mushrooms to it. Mix well and cook and cover it for Five more mints . Add water only if necessary (as mushroom leaves more water while cooking) . Once mushrooms are cooked well add a 2 tbspn of fresh cream and mix well.
5.Cook for a min and add the chopped coriander leaves. Transfer it to a serving bowl and serve hot with Rotis or Rice.
1. You can use 3tbspn milk instead of fresh cream.
2. You can also add Kasoori methi at last instead of coriander leaves.