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Mushroom Masala

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Heat a pan, add 1 tbsp oil. Saute onions, tomatoes, cashews, chili-garlic paste, fennel seeds on low flame for 10 minutes.
  4. In a blender make a paste. Add about 1 cup water.
  5. In a pan heat remaining oil. Add cumin seeds. When cumin seeds starts to sputter, add asafoetida, turmeric powder, bay leaf.
  6. Add mushroom and saute for 30 seconds.
  7. Add garam masala, coriander powder, cumin powder, salt, sugar and saute for 1 minutes on low flame.
  8. Add the puree and saute it for 5 minutes on low flame. Stir it continuously as it will stick to the pan otherwise.
  9. Garnish it with coriander leaves and serve hot.

Notes

I have used kashmiri red chilies which adds color and are not spicy. You can adjust the tate as per your liking.