Mughlai Mushroom Masala with Butter Kulcha

Instructions

1. 1

   Prepare Pastes and Mushrooms

   • Drain the soaked cashews and blend with 3-4 tablespoons of water into a very smooth, creamy paste. Set aside.
   • In a separate blender jar, blend the roughly chopped onions into a fine paste without adding any water.
   • Blend the roughly chopped tomatoes into a smooth puree. Set aside.
   • 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. 2

   Build the Gravy Base (Masala)

   • In the same kadai, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Heat over a medium flame.
   • Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
   • 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.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3. 3

   Incorporate Purees and Spices

   • 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.
   • 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. 4

   Add Creamy Elements

   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2 minutes to prevent it from curdling.
   • 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. 5

   Simmer and Finish

   • Return the sautéed mushrooms to the gravy. Gently mix to coat them well.
   • Pour in 1 cup of warm water, add salt and the optional sugar. Stir to combine.
   • 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.
   • Uncover, stir in the fresh cream and crushed kasuri methi. Simmer gently for just 1-2 minutes. Avoid boiling after adding the cream.
   • Turn off the heat. Sprinkle with garam masala and garnish with fresh coriander leaves. Let it rest for 5 minutes before serving.