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A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
For 4 servings
Prepare the Base Ingredients
Fry the Onions (Birista)
Create the Awadhi Paste
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A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 361.93 calories per serving with 8.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Mushrooms
Cook the Masala Base
Build the Gravy
Simmer and Finish the Curry
Garnish and Serve
To make this dish vegan, replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with cashew cream or full-fat coconut milk.
Replace the mushrooms with 300g of paneer cubes. Lightly pan-fry the paneer cubes in ghee until golden before adding them to the gravy at step 7.
For a nut-free alternative, substitute the cashew nuts with an equal amount of melon seeds (magaz). The process remains the same.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain function, and maintaining a healthy nervous system.
This dish contains numerous antioxidants from mushrooms (like selenium) and spices (like turmeric and cloves), which help protect the body's cells from damage caused by free radicals.
Cashew nuts are a key ingredient, providing monounsaturated fats that are beneficial for heart health. These fats can help in managing cholesterol levels when consumed as part of a balanced diet.
Spices like ginger, coriander, and cloves used in the masala have traditionally been known to aid digestion, reduce bloating, and promote overall gut health.
One serving of Awadhi Mushroom Masala contains approximately 350-400 calories, depending on the amount of oil, ghee, and cream used. This estimate is for a serving size of about one cup.
This dish is moderately healthy. Mushrooms are low in calories and provide vitamins and minerals. However, the gravy is rich due to the use of cashews, cream, oil, and ghee, making it high in fats and calories. It can be enjoyed as part of a balanced diet in moderation. To make it healthier, you can reduce the amount of oil and cream.
Yes, this recipe can be easily adapted for a vegan diet. Use oil instead of ghee, substitute dairy curd with a plant-based yogurt (like cashew yogurt), and replace the fresh cream with cashew cream or a splash of full-fat coconut milk.
If you don't have poppy seeds (khus khus), you can increase the quantity of cashew nuts slightly or use 1 tablespoon of melon seeds (magaz) as a substitute. They both help in creating a thick, creamy gravy.
Leftover Awadhi Mushroom Masala can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; you can add a splash of warm water or milk while reheating on the stovetop.
This rich and creamy curry pairs beautifully with Indian breads like Naan, Sheermal, Tandoori Roti, or Lachha Paratha. It also goes very well with aromatic rice dishes like Jeera Rice or a simple Pulao.