Mushroom Masala Recipe

You have tried many different recipes of mushrooms but this Mushroom Masala Recipe will stick in your mouth if you make it like this once. You can easily make this recipe at home. Mushrooms are very beneficial for your taste as well as your health. So make this recipe at least once. Let’s see how to make this recipe very easily at home in restaurant-style.

Mushroom Masala Recipe
Mushroom Masala Recipe

Ingredients For Mushroom Masala Recipe

The ingredients we used for the mushroom masala recipe are:

mushroom

melted butter

turmeric powder

Kashmiri red chilli powder

garam masala

cashew nuts

water

onion

white oil

Whole cumin seeds

salt

tomato

Raw chillies

Ginger garlic batter

Coriander powder

Chilli powder

Fenugreek leaves

 coriander leaves

Mushroom Masala Recipe
Mushroom Masala Recipe

How to make Mushroom Masala Recipe

To make mushroom masala, take 500 grams of mushroom. You will find it very easily in the market. Mushrooms must first be washed well with water two or three times with light hands. Don’t rub too much, otherwise the top layer will come off. When the mushrooms are washed, take them out of the water and keep them under the fan for five or six minutes, you will see that the water will dry. And if you want to marinate immediately, place the mushrooms on a tissue paper and remove the water with another tissue paper.

To make mushroom masala, you need to cut the mushrooms, but not all mushrooms are the same size. When cutting them, the lower part should be left slightly as it is close to the ground, so it is a little tougher. After that, the mushroom should be cut into two pieces lengthwise and if it is a little bigger, it should be cut into four pieces.

Mushroom Marination To marinate mushrooms, first of all, 30 ml of melted butter should be added. You can also use white oil if you want. Then add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri curry powder, 1/2 teaspoon of garam masala, and salt to taste. Then mix everything well. Due to the addition of butter, the marination will not stick to the mushrooms very well. Once mixed well, leave them for 5 to 7 minutes. Adding salt to the marination will soften the mushrooms a lot. Don’t leave the mushrooms for too long after marinating them as most of them are marinated in water and salt, this water comes out and the mushrooms become very small in size.

Then take 8 to 10 cashew nuts. Take the almonds in a mixer and beat them with little water. Then for the gravy, finely chop 4 medium sized onions.

Then take 50 ml of white oil in a pan. When the sesame seeds get a little hot, add 1 teaspoon of whole cumin seeds. When the cumin starts to emit a light smell, add the pre-chopped onions in it. Now increase the gas frame and fry the onions. Add salt to taste to fry the onion quickly.

Next we have to cut four medium sized tomatoes. Tomatoes should be cut a little bigger because we have to paste them. Mix the tomatoes with a little water and make a paste.

When the onions are fried well, add chopped green chillies in it. 8 to 10 green chillies should be crushed well. The Ershad is quite good when the chillies are fried in the onion. Then add 2 teaspoons ginger garlic paste. After adding it, cook it well for 2 to 3 minutes until the raw smell of ginger garlic goes away.

Then add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri pepper powder for colour in the masala. Do not add any more masala here. Reduce the flame to gas and mix the spices well with turmeric and lime powder for 30 to 40 seconds. Doing this will give a bright colour to the masala. If done in this way, the colour will be exactly like the restaurant.

At this time, add the pre-mashed tomatoes to the mushroom masala.  Mix the tomatoes well with the spices and cook covered for 3 to 4 minutes.  Then open the lid and you will see that the raw smell of tomatoes will go away and the oil from the masala will also start releasing.

Cashew batter should be given at this time.  After mixing it well, add 1/2 teaspoon of pepper powder and 1 teaspoon of coriander powder.Then reduce the gas flame completely and mix it well otherwise there is a possibility that the masala will stick due to the addition of cashews.  It will take about three to four minutes for the smell of cashews to go away.  This time, definitely take a look at the salt.

When the masala starts to release oil, add enough water to it.  Now reduce the gas flame and wait a little.  When the gravy starts to boil slowly, you will know that the gravy is done properly.  At this time add the pre-marinated mushrooms to the gravy.  Then cover it and cook it for another three to four minutes.  In the water coming out of the mushroom (Mushroom Masala) its seven increases much more.

 Then open the lid and put a little fenugreek leaves  in the gravy.  If you want, you can give the leaves a little powder.  After mixing well, our mushroom masala is ready.  But don’t leave it on gas for too long or they will overcook.  Finally, sprinkle coriander leaves on top.

 After seeing this recipe, I hope you don’t have to buy mushroom masala from restaurants and can make it at home very easily.

Mushroom Masala Recipe

Mushroom Masala Recipe

You have tried many different recipes of mushrooms but this Mushroom Masala Recipe will stick in your mouth if you make it like this once. You can easily make this recipe at home. Mushrooms are very beneficial for your taste as well as your health.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Indian, Italian, Mexican
Calories 250 kcal

Ingredients
  

  • 500 gram mushroom
  • 1 tbsp garam masala
  • 1 tbsp melted butter
  • 1 tbsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 10 cashew nuts
  • water
  • 4 onion
  • white oil
  • 1 Whole cumin seeds
  • salt to taste
  • tomato
  • 10 Raw chillies
  • 2 tbsp Ginger garlic paste
  • 1 tbsp Coriander powder
  • 1 tbsp Chilli powder
  • Fenugreek leaves
  • coriander leaves

Instructions
 

  • To make mushroom masala, take 500 grams of mushroom. You will find it very easily in the market. Mushrooms must first be washed well with water two or three times with light hands. Don't rub too much, otherwise, the top layer will come off. When the mushrooms are washed, take them out of the water and keep them under the fan for five or six minutes, you will see that the water will dry. If you want to marinate immediately, place the mushrooms on a tissue paper and remove the water with another tissue paper.
  • To make mushroom masala, you need to cut the mushrooms, but not all mushrooms are the same size. When cutting them, the lower part should be left slightly as it is close to the ground, so it is a little tougher. After that, the mushroom should be cut into two pieces lengthwise and if it is a little bigger, it should be cut into four pieces.
  • Mushroom Marination To marinate mushrooms, first of all, 30 ml of melted butter should be added. You can also use white oil if you want. Then add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri curry powder, 1/2 teaspoon of garam masala, and salt to taste. Then mix everything well. Due to the addition of butter, the marination will not stick to the mushrooms very well. Once mixed well, leave them for 5 to 7 minutes. Adding salt to the marination will soften the mushrooms a lot. Don't leave the mushrooms for too long after marinating them as most of them are marinated in water and salt, this water comes out and the mushrooms become very small in size.
  • Then take 8 to 10 cashew nuts. Take the almonds in a mixer and beat them with a little water. Then for the gravy, finely chop 4 medium-sized onions.
  • Then take 50 ml of white oil in a pan. When the sesame seeds get a little hot, add 1 teaspoon of whole cumin seeds. When the cumin starts to emit a light smell, add the pre-chopped onions to it. Now increase the gas flame and fry the onions. Add salt to taste to fry the onion quickly.
  • Next we have to cut four medium-sized tomatoes. Tomatoes should be cut a little bigger because we have to paste them. Mix the tomatoes with a little water and make a paste.
  • When the onions are fried well, add chopped green chilies in it. 8 to 10 green chilies should be crushed well. The Ershad is quite good when the chilies are fried in the onion. Then add 2 teaspoons of ginger garlic paste. After adding it, cook it well for 2 to 3 minutes until the raw smell of ginger garlic goes away.
  • Then add 1 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri pepper powder for colour in the masala. Do not add any more masala here. Reduce the flame to gas and mix the spices well with turmeric and lime powder for 30 to 40 seconds. Doing this will give a bright colour to the masala. If done in this way, the colour will be exactly like the restaurant.
  • At this time, add the pre-mashed tomatoes to the mushroom masala.  Mix the tomatoes well with the spices and cook covered for 3 to 4 minutes.  Then open the lid and you will see that the raw smell of tomatoes will go away and the oil from the masala will also start releasing.
  • Cashew better should be given at this time.  After mixing it well, add 1/2 teaspoon of pepper powder and 1 teaspoon of coriander powder. Then reduce the gas flame completely and mix it well otherwise there is a possibility that the masala will stick due to the addition of cashews.  It will take about three to four minutes for the smell of cashews to go away.  This time, definitely take a look at the salt.
  • When the masala starts to release oil, add enough water to it.  Now reduce the gas flame and wait a little.  When the gravy starts to boil slowly, you will know that the gravy is done properly.  At this time add the pre-marinated mushrooms to the gravy.  Then cover it and cook it for another three to four minutes.  In the water coming out of the mushroom (Mushroom Masala) its seven increases much more.
  •  Then open the lid and put a little fenugreek leaves in the gravy.  If you want, you can give the leaves a little powder.  After mixing well, our mushroom masala is ready.  But don't leave it on gas for too long or they will overcook.  Finally, sprinkle coriander leaves on top.
  •  After seeing this recipe, I hope you don't have to buy mushroom masala from restaurants and can make it at home very easily.

Video

Keyword Mushroom Masala Recipe

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