Awadhi Mushroom Masala
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
For 4 servings
8 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Base Ingredients
- b.In a small bowl, soak the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This will help in making a smooth paste.
- c.While the nuts are soaking, clean the mushrooms thoroughly and cut them into halves or quarters, depending on their size.
- d.Thinly slice the onions.
- 2
Step 2
- a.Fry the Onions (Birista)
- b.Heat 4 tbsp of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Add the sliced onions and fry, stirring frequently, for about 12-15 minutes until they are uniformly golden brown and crisp. Be careful not to burn them.
- d.Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil and cool completely. Reserve half for garnish.
- 3
Step 3
- a.Create the Awadhi Paste
- b.Once cooled, lightly crush half of the fried onions with your hands.
- c.In a blender, combine the soaked cashews and poppy seeds (along with their soaking water) and the crushed fried onions.
- d.Blend into a very smooth, fine paste. Add a tablespoon or two of extra water if needed to facilitate blending.
- 4
Step 4
- a.Sauté the Mushrooms
- b.In the same pan used for onions, heat 1 tbsp of ghee over medium-high heat.
- c.Add the prepared mushrooms and sauté for 5-7 minutes. Cook until they release their moisture and start to turn golden brown at the edges.
- d.Remove the sautéed mushrooms from the pan and set them aside.
- 5
Step 5
- a.Cook the Masala Base
- b.In the same pan, add the remaining 1 tbsp of ghee and heat over medium-low heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.Add the ginger-garlic paste and cook for 1-2 minutes, stirring, until the raw aroma disappears.
- e.Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 30 seconds, ensuring the spices don't burn.
- 6
Step 6
- a.Build the Gravy
- b.Add the prepared cashew-onion paste to the pan. Cook on low heat, stirring continuously, for 5-7 minutes. The paste will thicken and you'll see oil separating from the sides.
- c.Turn the heat to the absolute lowest setting. Slowly pour in the well-whisked curd while stirring constantly to prevent it from curdling. Cook for another 2-3 minutes until well incorporated.
- d.Pour in 1.5 cups of warm water and add the salt. Mix thoroughly to combine everything into a smooth gravy.
- 7
Step 7
- a.Simmer and Finish the Curry
- b.Add the sautéed mushrooms back into the gravy. Stir gently and bring the curry to a gentle simmer.
- c.Cover the pan and let it cook on low heat for 8-10 minutes. This allows the mushrooms to absorb the flavors of the gravy.
- d.Uncover and stir in the fresh cream, garam masala, mace powder, and crushed kasuri methi.
- e.If using, add the kewra water for that classic Awadhi fragrance. Simmer for just 2 more minutes, then switch off the heat.
- 8
Step 8
- a.Garnish and Serve
- b.Transfer the curry to a serving bowl.
- c.Garnish with freshly chopped coriander leaves and the reserved crispy fried onions (birista).
- d.Serve hot with naan, sheermal, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, firm button or cremini mushrooms.
- 2Frying the onions to a perfect, even golden brown (birista) is the secret to the authentic taste and color of this dish. Do not rush this step.
- 3Always add whisked curd on the lowest possible heat while stirring continuously to prevent it from splitting or curdling.
- 4Using warm water to adjust the gravy's consistency helps maintain the temperature and prevents the curd from splitting.
- 5Don't skip the mace powder (javitri) and kewra water if you want the true royal Awadhi aroma and flavor.
- 6For a richer, more decadent curry, you can replace half of the water with milk.
Adapt it for your goals.
Vegan Version
To make this dish vegan, replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with cashew cream or full-fat coconut milk.
Paneer VariationPaneer Variation
Replace the mushrooms with 300g of paneer cubes. Lightly pan-fry the paneer cubes in ghee until golden before adding them to the gravy at step 7.
Nut Free VersionNut-Free Version
For a nut-free alternative, substitute the cashew nuts with an equal amount of melon seeds (magaz). The process remains the same.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain function, and maintaining a healthy nervous system.
Source of Antioxidants
This dish contains numerous antioxidants from mushrooms (like selenium) and spices (like turmeric and cloves), which help protect the body's cells from damage caused by free radicals.
Provides Healthy Fats
Cashew nuts are a key ingredient, providing monounsaturated fats that are beneficial for heart health. These fats can help in managing cholesterol levels when consumed as part of a balanced diet.
Aids Digestion
Spices like ginger, coriander, and cloves used in the masala have traditionally been known to aid digestion, reduce bloating, and promote overall gut health.
Frequently asked questions
One serving of Awadhi Mushroom Masala contains approximately 350-400 calories, depending on the amount of oil, ghee, and cream used. This estimate is for a serving size of about one cup.