Mughlai Mushroom Masala

1. 1
   prep

   Prepare the mushrooms.

   1.Wipe 400g button mushrooms clean with a damp cloth. Avoid washing them.

   2.Halve the mushrooms if large, or keep whole if small.

   3.Soak 12 cashews in warm water for 15 minutes, then drain and set aside.
2. 2
   fry · ~3 min

   Shallow fry the mushrooms.

   1.Heat 1 tbsp oil in a wide pan over high heat until shimmering.

   2.Add the mushrooms in a single layer and sear for 2-3 minutes until golden edges appear.

   3.Remove and set aside on a plate. Do not overcrowd or they will steam.

   TIPSearing mushrooms over high heat locks in flavor and prevents them from becoming rubbery.
3. 3
   saute · ~10 min

   Caramelize the onions for the gravy base.

   1.In the same pan, add 1 tbsp ghee and lower heat to medium.

   2.Add 2 sliced onions and a pinch of salt. Cook, stirring often, until deep golden brown (8-10 min).

   3.Splash a tablespoon of water if they stick. The color is key to the final gravy shade.

   TIPPatient browning here builds the rich, sweet backbone of a Mughlai gravy.
4. 4
   temper · ~2 min

   Bloom the whole spices.

   1.Add 3 green cardamom pods, 3 cloves, 1-inch cinnamon stick, and 5 black peppercorns to the browned onions.

   2.Sauté for 30 seconds until the spices release their aroma and sizzle.

   3.Add 1 slit green chili, 1 tsp ginger paste, and 1 tsp garlic paste. Cook for 1 minute until raw smell disappears.
5. 5
   saute · ~7 min

   Cook the masala until oil separates.

   1.Turn heat to low and stir in ¼ cup whisked yogurt. Keep stirring continuously to prevent curdling.

   2.Add 2 pureed tomatoes, 1 tsp red chili powder, a pinch of turmeric, 1 tsp coriander powder, and a pinch of cumin powder.

   3.Cook for 5-7 minutes, stirring, until the masala is thick, glossy, and ghee releases from the sides.

   TIPAlways use room-temperature yogurt and cook on low heat initially to avoid splitting the gravy.
6. 6
   mix · ~2 min

   Make the cashew cream.

   1.In a blender jar, add the 12 soaked and drained cashews.

   2.Add 2 tablespoons of water and grind to an absolutely smooth, fine paste. Scrape down sides once.

   TIPA super-smooth cashew paste is non-negotiable for the silky restaurant-style texture.
7. 7
   simmer · ~6 min

   Simmer the gravy with cashew cream.

   1.Stir the cashew paste into the cooked masala and sauté for 1 minute.

   2.Add the seared mushrooms, 0.5 tsp salt, and ¾ cup water. Mix gently.

   3.Bring to a gentle simmer, cover, and cook on low heat for 5 minutes to let flavors meld.

   TIPSimmer, don't boil. High heat can cause the cream and yogurt to split.
8. 8
   simmer · ~2 min

   Finish with cream and aromatic herbs.

   1.Stir in 2 tbsp cream and a pinch of garam masala. Simmer uncovered for 2 more minutes.

   2.Crush ½ tsp kasuri methi between your palms and sprinkle over the top.

   3.Turn off heat. The gravy should be thick enough to coat the back of a spoon.

   TIPKasuri methi goes in last for its distinctive smokey, sweet aroma — cooking it longer makes it bitter.
9. 9
   garnish

   Garnish with fresh coriander and serve hot.

   1.Ladle into a warm serving bowl and scatter 1 tbsp chopped coriander leaves on top.

   2.Serve immediately with soft naan or jeera rice.

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