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A royal and creamy mushroom curry featuring a rich gravy made from cashews, cream, and aromatic whole spices. This restaurant-style dish brings a touch of luxury to your dinner table, perfect with warm naan or jeera rice.
For 4 servings
Prepare Pastes and Mushrooms
Build the Gravy Base (Masala)
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A royal and creamy mushroom curry featuring a rich gravy made from cashews, cream, and aromatic whole spices. This restaurant-style dish brings a touch of luxury to your dinner table, perfect with warm naan or jeera rice.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 278.03 calories per serving with 6.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Purees and Spices
Add Creamy Elements
Simmer and Finish
Substitute ghee with oil, use a plant-based yogurt (like cashew or coconut yogurt), and replace fresh cream with cashew cream or full-fat coconut milk.
Add 200g of pan-fried paneer cubes or firm tofu along with the mushrooms in the final simmering step.
Replace the cashew nuts with an equal amount of soaked melon seeds (magaz) or a paste made from 2 tablespoons of roasted poppy seeds (khus khus).
Increase the amount of green chillies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other ground spices.
Mushrooms are a natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are crucial for energy metabolism and maintaining a healthy nervous system.
Mushrooms contain the powerful antioxidant selenium, which helps protect body cells from oxidative damage and supports a healthy immune system.
This dish offers valuable nutrients from plant sources. Mushrooms provide potassium and fiber, while cashews contribute healthy monounsaturated fats and minerals like magnesium and copper.
One serving of Mughlai Mushroom Masala contains approximately 380-450 calories, depending on the amount of cream, ghee, and oil used. It is a rich and indulgent dish.
While delicious, this dish is quite rich due to the use of cream, cashews, and ghee, making it more of a special occasion meal than an everyday healthy option. However, mushrooms themselves are low in calories and provide essential nutrients.
Yes, absolutely. To make it vegan, replace ghee with a neutral oil, use a plant-based yogurt (like unsweetened almond or cashew yogurt), and substitute the dairy cream with cashew cream or full-fat coconut milk.
Curdling usually happens when cold yogurt is added to a hot masala or if it's not stirred continuously. To prevent this, always ensure the heat is on the lowest setting, use yogurt that is at room temperature, and stir vigorously and constantly for a couple of minutes after adding it.
Yes, this recipe works well with other varieties. Cremini (baby bella) mushrooms will give a deeper, earthier flavor, while chopped portobello mushrooms can also be used for a meatier texture.
Yes, you can prepare the gravy base (up to step 4) and store it in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add the sautéed mushrooms, and finish the recipe with water, cream, and final spices.