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, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
Aromatic, fiber-rich Mushroom Masala with soft Plain Naan. A delicious and gut-friendly meal to brighten your day!
This mughlai dish is perfect for lunch. With 532.13 calories and 13.2g of protein per serving, it's a nutritious choice 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.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.
