Mushroom Masala Dry Curry 

mushroom masala dry curry

Mushroom Masala curry is a versatile dish that packs in a burst of flavors from earthy mushrooms, tart tomatoes, and fragrant spices. The severe flavors are balanced with handy self-made cashew cream. Ready in below 20 minutes and savory to the closing bite, this curry is certain to win you the grasp chef crown at your subsequent party.

As a food blogger, I cook dinner and entertain a lot, and I regularly have a company who choose vegetarian food. I am usually searching for vegetarian alternatives that can stand up to my signature Butter Chicken or Chicken Tikka Masala. Everybody loves my vegetarian mushroom masala curry, and it completes my dinner spread.

This mushroom curry makes use of the identical base elements as my famous Dum Aloo recipe. I add mild-tasting white button mushrooms, rich in Vitamin B, which intensify their flavors after cooking in the wealthy sauce.

Why we love this Mushroom Masala

Easy to make nut-free, absolutely alternative cashew cream with coconut cream or heavy cream
Variations – stir in inexperienced peas to make Mushroom Mutter Masala or add some spinach to make Mushroom Palak Masala

Health Benefits of Mushrooms curry

All fit to be eaten Mushrooms are an appropriate supply of B nutritional vitamins and effective antioxidants that help aid the immune gadget and forestall harm to cells and tissues

White button mushrooms are one of the few non-animal sources of nutrition D

Mushrooms can assist to decrease cholesterol, guard the coronary heart by way of keeping wholesome blood strain and circulation

How to make Mushroom Masala Dry Curry

Step 1: Make Cashew Cream

Soak cashews in ½ cup heat water for 10 minutes and set aside.

Drain all the water and mixture the cashews with ¼ cup of water to make easy paste and reserve.

Step 2: Sauté spices and veggies

Set the Instant Pot to sauté mode and add ghee (or impartial oil for vegan version). Add onions and cook dinner for three to four minutes with a glass lid on, stirring a few times.

Add ginger-garlic paste and cook dinner for 30 seconds. Turn the Instant Pot off, and stir in tomato puree alongside turmeric, purple chili powder, garam masala, salt.

Finally, add the mushrooms mixing well, and then deglaze the pot to take away any browning on the bottom.

Close the Instant Pot, set on manual/pressure cook(Hi) for four minutes observed by means of Quick Release.

step 3: Garnish

Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.

Serve warm Mushroom Masala with parathas, naan or steamed rice.

Ingredients for mushroom masala dry curry

1 LB white mushrooms rinsed, dried, and sliced

2 tablespoons ghee or impartial oil for a vegan version

1 giant yellow onion finely chopped

2 teaspoons ginger grated

2 teaspoons garlic grated

¾ cup tomato puree or two clean ripe purple tomatoes pureed

½ teaspoon floor turmeric

½ -1 tablespoon Kashmiri purple chili powder or any different moderate purple chili powder

½ -1 teaspoon garam masala

1 teaspoon kosher salt

⅓ cup cashews

1 tablespoon dried fenugreek leaves

Cilantro leaves chopped for garnish

Instructions for mushroom curry

Soak cashews in ½ cup heat water for 10 minutes and set aside. Drain all the water and combo the cashews with ¼ cup of water to make easy paste and reserve.

Set the Instant Pot to saute mode and warmth add ghee. Add onions and cook dinner for three to four minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook dinner for 30 seconds. Turn the Instant Pot off.

Add tomato puree, turmeric, crimson chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to do away with any browning on the backside of the pot. Close the Instant Pot, set on manual/pressure cook(Hi) for four minutes observed via Quick Release.

Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix properly and serve with steamed rice and parathas.

Notes

Note: To cook dinner this recipe on the stovetop, observe the recipe the use of a medium-sized pot. Instead of strain cooking absolutely add a greater half cup of water alongside the mushrooms and then cook dinner blanketed on medium warmness for 10 to 15 minutes, or till the mushrooms are cooked through.

1. Paneer tikka recipe at home

2. Punjabi Dhaba Style Chicken Curry

3. Grilled chicken with vegetables sauté and mashed potatoes

4. Champaran chicken recipe Or Ahuna chicken recipe

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