Masala Mushroom Recipe

Ingredients

• 40 pieces Button Mushrooms (cleaned and halved)
• 1 tsp Garam Masala Powder (store‑bought)
• 1.5 tsp Turmeric Powder (divided use)
• 1 tsp Kasuri Methi (dry fenugreek leaves)
• 3 tbsp Plain Yogurt (unsweetened, full‑fat)
• 5 tbsp Vegetable Oil (neutral oil)
• 1 small piece Cinnamon Stick (whole)
• 1 piece Sugar Cube (helps balance spices)
• 3 pods Green Cardamom Pods (whole)
• 4 whole Cloves
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 2 pieces Green Chili (finely chopped, adjust to heat preference)
• 1 tbsp Ginger Paste (fresh or jarred)
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tbsp Coriander Powder
• 2 medium Tomato (finely chopped)
• 2 tbsp Butter (unsalted, cut into cubes)
• 2 tbsp Cashew Powder (finely ground cashews)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 1 tsp Salt (or to taste)

Instructions

1. Prepare Mushrooms

   Rinse the button mushrooms quickly, pat dry with a kitchen towel and cut each mushroom in half lengthwise.

   Time: PT5M

2. Make Yogurt‑Spice Marinade

   In a mixing bowl combine garam masala, 1 tsp turmeric, kasuri methi and 3 tbsp plain yogurt. Stir until smooth.

   Time: PT5M

3. Marinate Mushrooms

   Add the halved mushrooms to the yogurt mixture, toss to coat evenly, and let rest for 10 minutes.

   Time: PT10M

4. Temper Whole Spices

   Heat 5 tbsp vegetable oil in a large skillet over medium heat. Add the cinnamon stick, sugar cube, green cardamom pods, cloves and cumin seeds. Fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: 150°C

5. Sauté Onions

   Add the finely chopped onions to the pan. Cook, stirring occasionally, until they turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

6. Add Chilies and Ginger

   Stir in the chopped green chilies and ginger paste. Fry for 1 minute.

   Time: PT1M

   Temperature: Medium‑high

7. Introduce Ground Spices

   Add Kashmiri red chili powder, coriander powder and the remaining 0.5 tsp turmeric. Stir quickly for 30 seconds.

   Time: PT0.5M

   Temperature: Medium‑high

8. Cook Tomatoes

   Add the chopped tomatoes, mix well and cook for 4 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT4M

   Temperature: Medium‑high

9. Enrich with Butter and Oil

   Stir in 2 tbsp butter and an extra 2 tbsp oil. Mix until the butter melts completely.

   Time: PT1M

   Temperature: Medium‑high

10. Cook Marinated Mushrooms

    Reduce the flame to low, add the marinated mushrooms together with any remaining yogurt mixture. Cook for 5 minutes, allowing the mushrooms to release their moisture.

    Time: PT5M

    Temperature: Low

11. Add Cashew Cream

    Sprinkle 2 tbsp cashew powder and pour in ½ cup water. Stir continuously to avoid lumps and let the gravy thicken for 5 minutes.

    Time: PT5M

    Temperature: Medium

12. Final Simmer

    Increase heat to medium and simmer for another 5 minutes, stirring occasionally, until the mushrooms are fully cooked and the gravy reaches a glossy consistency.

    Time: PT5M

    Temperature: Medium

13. Garnish and Rest

    Turn off the heat, sprinkle chopped fresh cilantro, cover the pan and let the dish rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g