Mushroom Masala

Name: Mushroom Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 pound white mushrooms; 2 tablespoons ghee; 1 large yellow onion; 2 teaspoons ginger grated; 2 teaspoons garlic minced; ¾ cup tomato puree; ½ teaspoon ground turmeric; ½ to 1 tablespoon Kashmiri red chili powder; ½ to 1 teaspoon garam masala; 1 teaspoon kosher salt; 1 tablespoon Kasoori Methi (dried fenugreek leaves); cilantro leaves chopped for garnish; ⅓ cup cashews; ½ cup warm water; ¼ cup water

User Reviews

4.8

471 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories
180 kcal
Course
Main Course, Dinner
Cuisine
Indian

Mushroom Masala

Jeffrey Bond

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Mushroom masala cooked in a creamy tomato based sauce and aromatic spices

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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 ground turmeric
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 Kasoori Methi (dried fenugreek leaves)
cilantro leaves chopped for garnish

Cashew Paste

⅓ cup cashews
½ cup warm water for soaking
¼ cup water for blending

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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

Stovetop Recipe:
Add onions and cook for 3 to 4 minutes with a lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds.
Add tomato puree, turmeric, red chili powder, garam masala salt, mushrooms, and ½ cup of water. Mix well.
Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Heat oil in a medium-sized pot or skillet.
Add onions and cook for 3 to 4 minutes with a lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds.
Add tomato puree, turmeric, red chili powder, garam masala salt, mushrooms, and ½ cup of water. Mix well.
Cook covered on medium heat for 10 to 15 minutes, or until the mushrooms are cooked through.
Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.

Nutrition Information

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Calories 180kcal (9%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 19mg (6%) Sodium 587mg (24%) Potassium 687mg (20%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 251IU (5%) Vitamin C 10mg (11%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition 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%