Mushroom Masala
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
180 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Mushroom Masala
Description
This Mushroom Masala blends sautéed onions, ginger, and garlic with a spiced tomato puree base infused with turmeric, Kashmiri red chili powder, and garam masala. The mushrooms soak up these flavors while cooking under pressure or on the stovetop. A smooth cashew paste is stirred in near the end to thicken the curry and lend a subtle nutty richness that balances the spices. Dried fenugreek leaves add a distinct, slightly bitter herbaceous note, finishing the dish.
The result is a thick, moderately spicy sauce enveloping tender sliced mushrooms. The recipe offers versatility by allowing Instant Pot pressure cooking for convenience or stovetop simmering for more control. Garnishing with fresh chopped cilantro provides freshness and color. This mushroom curry serves well with basmati rice and parathas, or as a low-carb option over cauliflower rice, paired with a cooling cucumber salad.
Cooking the onions covered softens them and develops sweetness that melds with the tomato puree and spices. The recipe stresses soaking cashews to achieve a creamy paste and suggests using ghee or neutral oil depending on dietary preference.
Ingredients
- 1 pound white mushrooms rinsed, dried and sliced
- 2 tablespoons ghee or neutral oil for vegan version
- 1 large yellow onion finely chopped
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
- ½ teaspoon Turmeric ground
- ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
- ½ to 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- cilantro leaves chopped for garnish
Cashew Paste
- ⅓ cup cashews
- ½ cup water for soaking, warm
- ¼ cup water for blending
Instructions
- Soak the cashews in warm water for 10 minutes, then drain. Blend them with fresh water until smooth and set aside.
- Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds. Turn the Instant Pot off.
- Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
- Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Notes
- To prepare cashew paste, soak cashews in warm water for 10 minutes before blending with fresh water for smooth consistency.
- For stovetop method, cook onions covered for 3-4 minutes before adding spices and mushrooms, then simmer covered 10-15 minutes until mushrooms are tender.
- Fenugreek leaves (Kasoori Methi) provide a characteristic flavor—add them near the end to retain aroma.
- This dish pairs well with basmati rice, parathas, or cauliflower rice for a low-carb option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 19mg | 6% |
| Sodium | 587mg | 24% |
| Potassium | 687mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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