Mushroom Masala

• Nutrition Information (Estimated per serving): Calories: 220-270 kcal | Carbohydrates: 20g | Fat: 15g | Protein: 8g

• The Story Behind Mushroom Masala (History):

   Mushroom Masala is a relatively modern addition to the Indian culinary scene, as mushrooms were not traditionally a widespread part of the diet. It's a restaurant-style curry that applies the classic North Indian onion-tomato gravy technique to button mushrooms. The "meaty" texture of the mushrooms makes this dish a satisfying vegetarian main course.

  

  
  

• Ingredients

• 250g Button Mushrooms, cleaned and halved

• 2 tbsp Oil

• 1 large Onion, finely chopped

• 1 tbsp Ginger-Garlic Paste

• 2 large Tomatoes, pureed

• ¼ cup Cashew paste

• Spices (turmeric, red chili, coriander, garam masala)

• ½ tsp Kasuri Methi

• Salt to taste

• Method

• Sauté Mushrooms: In a pan, sauté the mushrooms in 1 tbsp of oil until they release their water and turn golden brown. Set aside.

• Make Gravy: In the same pan, heat the remaining oil. Sauté onions until golden. Add ginger-garlic paste.

• Cook Masala: Add tomato puree, cashew paste, and all powdered spices. Cook until oil separates.

• Simmer: Add the sautéed mushrooms, 1 cup of water, and salt. Simmer for 7-10 minutes. Finish with kasuri methi and garam masala.

  
  
  
  

  Pro Tips & Fun Facts (Tidbits):

• The key to a non-watery Mushroom Masala is to sauté the mushrooms first. Mushrooms release a lot of water when cooked; cooking this water off before adding them to the gravy prevents the final dish from being diluted. Don't wash mushrooms under running water; simply wipe them clean with a damp cloth.

  Instant Pot Method:

• Use "Sauté" to make the gravy. Add (raw) mushrooms and ¾ cup of water. Pressure cook on "High" for 2 minutes. Quick Release.

• Air-Fryer Method (For Mushrooms):

• Toss mushrooms with oil and spices. Air fry at 400°F (200°C) for 10-12 minutes until roasted and golden. Add to the finished gravy.

  
  

  How To Make It Vegan

  To make this vegan, use Oil instead of ghee. Replace the Cream with full-fat Coconut Milk or cashew cream