Mar 1, 2017

Spicy mushroom masala

Mushroom sauteed and then simmered in a spicy and tangy gravy is definitely a wonderful side when having chapathis/naan/pooris for a meal. A silky smooth gravy with a rich colour gives the dish a restaurant-style effect. This recipe can be a called a crowd pleaser. Kids and elders ... everyone will love this gravy 

I was very lazy to make dinner yesterday but then realised that I had to finish up a pack of mushrooms that was lying in the fridge for 2 days. Was feeling very dull and lazy from morning and could not get out of it. When I saw the mushrooms I knew I could not let it go waste. So reluctantly pulled it out and decided to make something spicy and restaurant-style. Kids showed up in the kitchen and offered help. They had so much of enthu after having a tiring day at school and an evening class. I could not say no to those cute-little smiling faces. So keeping the laziness aside I decided to make our evening a fun-filled one with lively conversations in the kitchen. We ended up having lot of fun and enjoyed a dinner which we relished till the end.  I paired it with whole-wheat naan and some chilled lemon-juice to enjoy a great dinner.
Well the gravy can be made in under 30 minutes but we were so busy chatting and helping each other and taking selfies and each others pictures that we spent more than an hour in the kitchen. Finally it was all worth it when the dinner turned out perfect pleasing everyones taste buds

Serves... 4 ppl 
Serve option... Hot with chapathi/naan

This is what u'll need...

Button mushrooms - 200 gm pack
Tomatoes - 2
Green chilli - 1
Garlic cloves - 5-6
Ginger - 1/2 inch piece
Onion - 2 small
Cashews - 8-10
Almonds - 6-8
Whole garam masala - bayleaf, cinnamon, clove, cardamom
Red chilli powder - 1/4 tspn
Kashmiri red chilli powder - 1/4 tspn
Garam masala - 1/4 tspn
Turmeric powder - 1/4 tspn
Saunf/fennel powder - 1/4 tspn
Coriander powder - 1/2 tspn
Cream - 2 tbspn
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Heat a tablespoon of oil in a pan. Finely chop 1 small onion and toss it into the pan. Let the onions sweat for a minute
  • Wash the mushrooms thoroughly and cut each into 4 or 6 pieces. Add this to the pan for a minute
  • Mushrooms will release a lot of water during cooking. Continue to saute till all the moisture is absorbed. Once done remove this to a plate and keep it aside
  • To a blender jar add 2 roughly chopped tomatoes, 1 green chilly, 5-6 garlic clovesand 1/2 inch ginger piece
  • Grind this all to a very fine puree. Keep it very fine to get a silky texture in the gravy
  • To this puree add 1 small roughly chopped onion, few cashews and few almonds. Grind this again to get a fine puree
  • Add a tablespoon of oil to the same pan that was used to saute mushrooms. Add all the whole garam masala - bay leaf, cinnamon, clove and cardamom
  • When you start getting the smell of whole garam masala pour the onion-tomato gravy into the pan
  • Add all the dry spices - red chilli powder, kashmiri red chilli powder, turmeric powder, garam masala, coriander powder and fennel powder 
  • Mix everything well and cook it covered for about 5-7 minutes on low-medium flame
  • Add salt to taste and cook till oil separates
  • Add the sauteed onions and mushrooms to the gravy. Mix it well
  • Pour 2 tablespoons of cream into the gravy. I have used fresh malai collected from top of chilled milk
  • Mix it well and add 1/2 cup of water to the pan. Cook this for about 2 minutes on medium-high flame and the gravy is ready

  • Serve it hot with chapathi/naan

                                                • Make a fine puree of the ingredients to get a silky gravy
                                                • Saute the mushrooms before adding it to the gravy
                                                • Adding cashews and almonds gives a rich creamy effect. You can either one or both

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