Hope you all started your weekend very happily 🙂
Today I want to post Mushroom masala, this is very tasty and goes well with basmati rice/ roti/ naan/ tortilla/ stuffed between bread and have it as a sandwich.
This masala uses cashew paste. We can substitute the cashew paste with heavy cream or half and half or milk or almond paste.
Let’s move on to the recipe..
Serve : 2 -3
Mushroom – 14-15 nos
Capsicum – 1 small chopped
Onion – 1 chopped (We going to grind the onion, cut it into big pieces)
Tomato – I used cherry tomatoes
Green chilli – 1 (Optional)
Ginger garlic paste – 1/2 tablespoon
Milk – 1 -2 tablespoon
Whole cashew – 7-8
Oil – 1 tablespoon or more
Cumin seeds – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon or as needed
Coriander powder – 1 teaspoon or as needed
Garam masala powder – 1 1/2 teaspoon or as needed
Coriander leaves – Chopped for garnish
Salt – as per taste
Optional ingredients :
Heavy cream / half and half – substitute for cashew paste
soak almonds in milk and make it into paste – Instead of cashew
Prepare all your ingredients. Chop onions, tomato and soak the cashew/almond in water for few minutes.
Before start making the masala. Steam the mushroom until it become soft (This is totally optional step) Discard the water after steaming.
Heat wok / kadai with oil, add chopped onion and saute until translucent.
Add ginger garlic paste and saute until raw smell goes.
Then add chopped tomatoes (I used cherry tomatoes) along with green chilli if using. Tomato paste can also be used. Saute until soft.
Let the mixture cools completely and grind it into smooth paste with little water if needed.
Meanwhile grind the soaked cashew along with milk into smooth paste.
Heat oil in a wok, add cumin seeds let it crack.
Then add the ground masala and cook until oil separate on top.
Oil starts to separate on the top.
At this time add turmeric powder, Chilli powder, coriander powder and garam masala powder.
Mix the masala well on the medium flame.
Now add the cashew paste / Almond paste / heavy cream / half and half slowly and mix everything well. Cook in the medium flame, because masala will be boiling don’t burn yourself.
After 1 -2 minutes add the steamed mushroom and give a stir for few minutes.
No need to add any water, the mushroom oozes out some water while cooking.
Lastly add the chopped capsicum/bell peppers, you can also add corn/ peas. This step is optional. I used some frozen capsicum.
Let the masala cook for 5 minutes in medium/low flame. If needed sprinkle some water and check for the salt. Garnish with coriander leaves.
Super tasty, creamy mushroom masala is ready. Serve with basmati rice/naan/tortilla/roti. I served with multigrain roti(Chapati).
Try this yummy masala and let me know how is it 🙂
Happy cooking 😉