Mushroom Masala- Kaju Mushroom Masala- Mushroom Recipe, is an easy curry recipe with white button mushrooms. If you want with this same recipe, you can make paneer masala also. The detailed recipe with step by step cooking pictures follows.
Mushroom Masala- Kaju Mushroom Masala, is a lip smacking curry by using cashew nut paste. Mushrooms in rich, creamy cashew paste based gravy. This recipe is an easy, quick and yet delicious with a smooth gravy like that restaurant style dish. This is an onion- tomato based medium spiced gravy, one that can be easily poured on rice, parathas, stuffed roti or chapatis.
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name ‘mushroom’ is the cultivated white button mushroom. Mushrooms are used extensively in cooking in many cuisines. Though neither meat nor vegetable, mushrooms are known as the meat of the vegetable world. For this recipe I had used white button mushrooms, they are very common and one of the many types of mushrooms cultivated and eaten. This type of mushrooms are often available in markets.
So today let me share the recipe of how to make Kaju Mushroom Masala. Pls don’t forget to share your valuable comments below.
How to Make Mushroom Masala- Kaju Mushroom Masala- Mushroom Recipe
Rinse well and drain mushrooms, slice them and set aside.
Heat oil in a deep bottom pan, add cumin seeds. Allow it to crackle.
Add chopped onions and roast until onion turns soft and slightly brown.
Add ginger garlic paste and saute for a couple of minutes, till raw smell goes on.
Add the tomato puree and fry for 3 mins, so that raw smell disappears.
Then add in cashewnut paste and combine well. Saute it for 3-4 minutes until oil floats on top.
Then add the red chilli powder, turmeric powder, coriander powder and garam masala powder. Mix well and roast it for few minutes in medium low flame. If the gravy is too dry add little water.
Add capsicum, stir and saute for 3-4 minutes on a low flame.
Add kasuri methi leaves and chat masala powder. Combine well.
Add mushrooms and combine well, stir for a couple of minutes. Add 1 cup water and add salt.
Stir and bring the gravy to a simmer on a low flame, until oil floats on top and gravy turn creamy. Add coriander leaves.
Off the flame and serve along with jeera rice.
Enjoy!! Happy Cooking, stay healthy.