Mushroom masala gravy
Delicious creamy masala gravy recipe with simple steps.
Ingredients
- 2 tbsp Oil
- 2 Cardamom / Yelakai
- 4 Cloves / Lavangam
- 1 inch Cinnamon stick / Pattai
- 2 Bay leaves / Briyani leaves
- 1 Onion roughly chopped
- 1 Tomato finely chopped
- 1 tbsp Ginger garlic paste
- 1 tsp Salt as per your taste
- 200 gram Button Mushrooms Cubed
- ¼ tsp Turmeric powder
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Red chilli powder I have gone for less spice masala, you can adjust as per your taste
- Few Curry leaves
To fry and Grind
- 8 to 10 Shallots / Small onions
- 2 Kashmiri Chilli
- 1 tsp Fennel seeds / Perunjeeragam
- 1/4 cup Coconut pieces
- 10 Cashews / Mundhiri paruppu
Instructions
Prepare Masala paste
- In a preheated pan, add 1 tbsp oil then add kashmiri chilli and shallots. Saute until the onions change its color.
- Add fennel seeds and fry for few seconds. Take this mix to mixer jar.
- Now add coconut pieces, cashews and grind to paste. Add little water if required while grinding. Keep this paste aside.
Prepare Mushroom masala gravy
- In the same pan, add another tablespoon of oil. Toss in cloves, bay leaves, cinnamon stick and cardamom and saute for few seconds.
- Add few curry leaves, chopped onions and saute until the onions are translucent.
- Cubed mushrooms are to be added now and Saute until they turn soft.
- Add ginger garlic paste and saute until its smell goes off.
- Add chopped tomato, salt and cover cook till the tomatoes are mashed.
- Now add turmeric powder, cumin powder, coriander powder and red chilli powder.
- Mix and saute for a minute. Then add ground masala paste and required water for the gravy.
- Cook in low flame for another 8 to 10 minutes. Stir in between to avoid burning.
- Garnish with coriander leaves and mix.
- Serve it hot along with chapathi, roti or even rice.
Video
Notes
- You can add ginger garlic paste after onions are fried. But adding it after mushrooms are cooked make mushroom pieces to be less spicy.
- You can place tomato pieces in middle of pan and add little salt for it to get it mashed quickly.
- If you like mushroom pieces to be big, then cut them into half.
- I added red chilli powder less as we are adding kashmiri chilli in masala paste and we liked it medium hot. If you like it more spicy, add red chilli more as per your taste.