The Indian spicy mushroom gravy is mixed with fresh masala with a pleasantly aromatic, halved green chillies and red chilli powder for spiciness, mushrooms and cashew nuts for a rich taste. Serve mushroom gravy with chapati, rice, and biryani recipes.
Mutton Korma, 1 kg Mutton Biryani, Mutton Haleem, Arabian chicken kabsa
Mushroom gravy in very simple steps. firstly, prepare homemade fresh masala powder for a good taste. Just dry roast all the spices and blend with a special ingredient cashew nuts to make a mushroom-rich gravy.
Indian chicken gravies: chicken korma, chicken tikka masala, shahi chicken, chicken sorrel gravy
Quick mutton gravies: mutton bones curry, Keema Matar, mutton curry, Keema kofta curry
For making mushroom gravy fry all the ingredients by adding butter and very little oil. Fry onions, ginger and garlic paste, tomato paste, and fresh mushroom masala powder. Cook the mushrooms in all the masala spices and finally add crushed fenugreek leaves, and chopped cilantro.
8 Veg curries one should try
- Andhra Gutti vankaya Kura
- palak paneer(spinach curry)
- Gongura masala curry(bhaji recipe)
- Mushroom curry
- Carrot potato curry(aloo gajar ki sabzi)
- Ridge gourd curry(beerakaya kura)
- Chana masala(chickpea curry)
- Paneer butter masala
Taste and adjust the salt. check the thickness of the gravy according to the taste. Take into the bowl and serve the spicy mushroom gravy with hot roti, chapati, rice, and biryani recipes.
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Mushroom gravy video:
Mushroom gravy recipe card:
The Indian spicy mushroom gravy is mixed with fresh masala with a nice aromatic, halved green chillies for spiciness, mushrooms and cashew nuts for a rich taste.
- cumin seeds(Jeera) – 2 spoons
- coriander seeds(dhania) – 1 1/2 spoon
- dry red chillies – 7
- cardamom – 3
- cinnamon – 4 sticks
- cloves – 12
- cashew nuts – 14
- Butter – 50 g
- oil – 3 spoons
- bay leaves – 3
- star anise – 1
- curry leaves – 12
- chopped onions – 2
- halved green chillies – 3
- ginger and garlic paste – 1 spoon
- tomatoes – 4
- salt – 1 1/2 spoon(as required)
- red chilli powder – 1 spoon
- turmeric powder – 1/4 spoon
- curd – 3 spoons
- mushroom – 200 g
- fenugreek leaves(kasuri methi) – 1 spoon
- chopped coriander leaves – 1/2 cup
- water – 1/2 cup
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Dry roast all the dry spices cumin seeds, coriander seeds, red chillies, cardamom, cinnamon, cloves.
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Stir continuously in a low flame till they turn aromatic.
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Add cashew nuts give a mix. Switch off the flame. let it cool for a minute.
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Take all the masala spices into the blender jar. Blend to a fine powder.
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Set the mushroom masala aside.
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Take a blender jar to add tomatoes and blend to the smooth paste. set aside.
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Heat a pan over a medium flame add butter and oil.
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Add bay leaves, star anise and curry leaves. Fry for two to three seconds.
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Add chopped onions and halved green chillies. Fry till they turn a golden brown colour.
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Add ginger and garlic paste, salt fry till the raw smell disappears.
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Add red chilli powder, turmeric powder prepared mushroom masala powder mix well.
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Add curd and mix well.
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Add tomato paste fry till it thickens and leaves the sides of the pan.
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Add cleaned and halved mushrooms mix well.
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Close the lid and cook for 5 minutes over a medium flame stir occasionally.
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Add crushed fenugreek leaves (Kasuri methi) and chopped coriander leaves mix well.
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Taste and adjust the salt according to the consistency of gravy.
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Pour 1/2 cup of water and adjust the thickness of gravy.
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Close the lid and cook for 2 minutes.
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Take the hot mushroom gravy into the bowl.
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Garnish with chopped fresh coriander leaves.
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Serve Indian spicy mushroom gravy with hot chapatis, roti, rice, jeera rice even with different biryani recipes.
Can also add cream to adjust the spices.
Step-by-step procedure for mushroom gravy:
Preparing mushroom masala:
Dry roast all the dry spices cumin seeds, coriander seeds, red chillies, cardamom, cinnamon, and cloves.
Stir continuously in a low flame till they turn aromatic.
Add cashew nuts and give a mix.
switch off the flame. let it cool for a minute.
Blending dry spices and tomatoes:
Take all the masala spices into the blender jar.
Blend to a fine powder. Set the mushroom masala aside.
Take a blender jar add tomatoes and blend to the smooth paste. set aside.
Making the mushroom gravy:
Heat a pan over medium flame add butter and oil.
Add bay leaves, star anise and curry leaves.
Fry for two to three seconds.
Add chopped onions and halved green chillies.
Fry till they turn a golden brown colour.
Add ginger and garlic paste, and salt.
Fry till the raw smell disappears.
Add red chilli powder, turmeric powder, and prepared mushroom masala powder.
Mix well all the spices.
Add curd and mix well.
Add tomato paste.
Fry till it thickens and leave the sides of the pan.
Cooking mushrooms:
Add cleaned and halved mushrooms and mix well.
Close the lid and cook for 5 minutes over a medium flame stirring occasionally.
Add crushed fenugreek leaves (Kasuri methi) and chopped coriander leaves mix well.
Taste and adjust the salt according to the consistency of the gravy. Pour 1/2 cup of water and adjust the thickness of the gravy. You can also add cream to adjust the spices.
Close the lid and cook for 2 minutes.
Take the hot mushroom gravy into the bowl.
Garnish:
Garnish with chopped fresh coriander leaves. Serve Indian spicy mushroom gravy with hot chapatis, roti, rice, and jeera rice even with different biryani recipes.
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