Mushroom Masala

Mushrooms are all time favorite in my household. Mushroom masala is just another way of enjoying mushrooms. The creamy gravy complements the taste of mushrooms. Fennel seeds adds subtle taste to the gravy and keeps you wondering about the special ingredient. This dish can be served with Roti/Naan/Kulcha or plain white rice.

Ingredients:

Mushroom Masala

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Indian

Servings 4 People

Ingredients

400 Gm Button Mushroom
2 Medium Onion (1 cup chopped)
2 Medium Tomato (1 cup chopped)
2 Tbsp Chili Garlic Paste (8 Garlic Cloves + 4 Kashmiri Red Chilies)
20 Cashews
1 Tsp Fennel Seeds
1/2 Tsp Garam Masala
1 Tsp Coriander Powder
1/2 Tsp Cumin Powder
1 Bay Leaf
1 Tsp Sugar
8 Tbsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/4th Tsp Asafoetida
Fresh Coriander Leaves
Salt

Instructions

In the grinder make chili garlic paste with 8 garlic cloves and 4 kashmiri red chilies. Add a little bit of water. Keep it aside.
on a griddle heat 2 tbsp oil. Saute all the mushrooms till most of the water is evaporated. Chop it into big chunks and keep it aside.
Heat a pan, add 1 tbsp oil. Saute onions, tomatoes, cashews, chili-garlic paste, fennel seeds on low flame for 10 minutes.
In a blender make a paste. Add about 1 cup water.
In a pan heat remaining oil. Add cumin seeds. When cumin seeds starts to sputter, add asafoetida, turmeric powder, bay leaf.
Add mushroom and saute for 30 seconds.
Add garam masala, coriander powder, cumin powder, salt, sugar and saute for 1 minutes on low flame.
Add the puree and saute it for 5 minutes on low flame. Stir it continuously as it will stick to the pan otherwise.
Garnish it with coriander leaves and serve hot.