Tender button mushrooms simmered in a rich, aromatic onion-tomato gravy. This North Indian classic is perfectly spiced and comes together quickly for a satisfying weeknight meal. Pairs beautifully with fresh rotis or steamed rice.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
210cal
7gprotein
18gcarbs
Ingredients
400 g Button Mushrooms (Cleaned and halved or quartered)
2 medium Onion (Finely chopped)
3 medium Tomatoes (Pureed)
12 whole Cashews (Soaked in warm water for 15 minutes)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Perfectly spiced Mushroom Masala with rotis and fresh salad - an aromatic, gut-friendly comfort meal.
This indian dish is perfect for lunch. With 470.48 calories and 16.3g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
Red Chili Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Crushed between palms)
1.25 tsp Salt (Or to taste)
1 cup Water (For the gravy, adjust as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Cashew Paste
Drain the soaked cashews and transfer them to a small blender.
Add 3 tablespoons of water and blend until you have a completely smooth, creamy paste. Set aside.
2
Sauté Aromatics and Build the Masala
Heat oil in a kadai or a wide pan over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices.
Pour in the tomato puree, mix well, and cook for 5-7 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
3
Cook the Mushrooms
Add the cleaned and cut mushrooms to the pan with the masala.
Increase the heat to medium-high and sauté for 5-6 minutes. The mushrooms will first release water and then start to absorb the masala and brown slightly.
4
Simmer the Curry
Stir in the prepared cashew paste and salt. Mix thoroughly to combine with the mushrooms and masala.
Pour in 1 cup of water, stir well, and bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. Stir once or twice to prevent sticking. The gravy will thicken and the flavors will meld.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and the crushed kasuri methi. This preserves their aroma.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
