Mughlai Mushroom Masala
A royal and creamy mushroom curry featuring a rich gravy made from cashews, cream, and aromatic whole spices. This restaurant-style dish brings a touch of luxury to your dinner table, perfect with warm naan or jeera rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Pastes and Mushrooms
- b.Drain the soaked cashews and blend with 3-4 tablespoons of water into a very smooth, creamy paste. Set aside.
- c.In a separate blender jar, blend the roughly chopped onions into a fine paste without adding any water.
- d.Blend the roughly chopped tomatoes into a smooth puree. Set aside.
- e.Heat 1 tablespoon of oil in a kadai or pan over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and turn golden brown. Remove from the pan and set aside.
- 2
Step 2
- a.Build the Gravy Base (Masala)
- b.In the same kadai, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Heat over a medium flame.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
- d.Add the onion paste. Cook for 10-12 minutes, stirring frequently, until the paste turns a deep golden brown and oil begins to separate from the sides. This step is crucial for the authentic flavor.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Incorporate Purees and Spices
- b.Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil glistening on the surface.
- c.Add the ground spices: turmeric powder, red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
- 4
Step 4
- a.Add Creamy Elements
- b.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2 minutes to prevent it from curdling.
- c.Once the curd is fully incorporated, add the prepared cashew paste. Mix well and cook for another 3-4 minutes, stirring, until the gravy thickens and becomes glossy.
- 5
Step 5
- a.Simmer and Finish
- b.Return the sautéed mushrooms to the gravy. Gently mix to coat them well.
- c.Pour in 1 cup of warm water, add salt and the optional sugar. Stir to combine.
- d.Cover the pan and let the curry simmer on low heat for 8-10 minutes, allowing the flavors to meld and the mushrooms to become tender.
- e.Uncover, stir in the fresh cream and crushed kasuri methi. Simmer gently for just 1-2 minutes. Avoid boiling after adding the cream.
- f.Turn off the heat. Sprinkle with garam masala and garnish with fresh coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother gravy, you can strain the onion and tomato purees before cooking.
- 2Patience is key when browning the onion paste. A deep golden brown color is essential for the authentic rich and slightly sweet Mughlai flavor.
- 3Always add curd on the lowest heat while stirring continuously to prevent it from splitting.
- 4Using warm water to adjust the gravy's consistency helps maintain the temperature and prevents the separation of fats.
- 5For an even richer flavor, you can add a tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Adapt it for your goals.
Vegan
Substitute ghee with oil, use a plant-based yogurt (like cashew or coconut yogurt), and replace fresh cream with cashew cream or full-fat coconut milk.
Protein RichProtein-Rich
Add 200g of pan-fried paneer cubes or firm tofu along with the mushrooms in the final simmering step.
Nut FreeNut-Free
Replace the cashew nuts with an equal amount of soaked melon seeds (magaz) or a paste made from 2 tablespoons of roasted poppy seeds (khus khus).
Spicier VersionSpicier Version
Increase the amount of green chillies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other ground spices.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are crucial for energy metabolism and maintaining a healthy nervous system.
Provides Antioxidants
Mushrooms contain the powerful antioxidant selenium, which helps protect body cells from oxidative damage and supports a healthy immune system.
Source of Plant-Based Nutrients
This dish offers valuable nutrients from plant sources. Mushrooms provide potassium and fiber, while cashews contribute healthy monounsaturated fats and minerals like magnesium and copper.
Frequently asked questions
One serving of Mughlai Mushroom Masala contains approximately 380-450 calories, depending on the amount of cream, ghee, and oil used. It is a rich and indulgent dish.