mashroom hyderabadi recipe,मशरूम हैदराबादी,Mashroom curry,Mashroom masala curry,hyderabadi mashroom

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil, divided)
• 1 medium Onion (finely diced)
• 1 medium Tomato (diced)
• 3 Green Chilies (slit lengthwise)
• 1 teaspoon Ginger (grated)
• 2 cloves Garlic (minced)
• 7 Cashews (roughly 10 g, lightly toasted)
• 1 teaspoon White Sesame Seeds
• 1 cup Spinach (packed, chopped)
• 1/4 cup Fresh Coriander Leaves (chopped)
• 200 grams Mushrooms (large pieces, not too small)
• 2 tablespoons Full‑Fat Yogurt (well‑stirred)
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• a pinch Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• to taste Salt
• 1/2 teaspoon Garam Masala
• 1 tablespoon Fresh Cream (full‑fat)
• 1 teaspoon Kasuri Methi (crushed between palms)

Instructions

1. Sauté aromatics

   Heat 1 tablespoon oil in the kadhai over medium flame. Add the diced onion, tomato, slit green chilies, grated ginger, minced garlic, cashews and white sesame seeds. Stir and sauté for about 2 minutes until the onion turns translucent.

   Time: PT2M

   Temperature: Medium heat

2. Add greens

   Add the chopped spinach and fresh coriander leaves. Cook on low flame for 2 minutes, stirring gently, until the spinach wilts and becomes soft.

   Time: PT2M

   Temperature: Low heat

3. Grind to a fine paste

   Remove the mixture from the heat, let it cool slightly, then transfer to a blender. Add a splash of water if needed and blend to a smooth fine paste.

   Time: PT5M

4. Fry the paste

   In the same kadhai, heat the remaining 1 tablespoon oil over medium flame. Add the prepared spinach‑cashew paste, stir well and fry for 5‑6 minutes until the raw aroma disappears and the color deepens.

   Time: PT6M

   Temperature: Medium heat

5. Cook the mushrooms

   Add the large mushroom pieces to the pan, mix gently and cook for 5 minutes, allowing the mushrooms to release their moisture and start to brown.

   Time: PT5M

   Temperature: Medium heat

6. Incorporate yogurt

   Stir in 2 tablespoons of full‑fat yogurt, lower the flame to low and cook for 4‑5 minutes, stirring continuously until the oil separates from the gravy. This indicates the yogurt is cooked and the sauce is smooth.

   Time: PT5M

   Temperature: Low heat

7. Finish with spices and cream

   Add 1/2 teaspoon garam masala, 1 tablespoon fresh cream, and 1 teaspoon crushed kasuri methi. Mix well and cook for another 2 minutes until the oil rises to the surface again.

   Time: PT2M

   Temperature: Low heat

8. Serve

   Turn off the flame, garnish with a few fresh coriander leaves if desired, and serve hot with roti, naan or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g