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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.
For 4 servings
Prepare Cashew Paste
Sauté Aromatics and Build the Masala
Cook the Mushrooms
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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 191.41 calories per serving with 5.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Garnish
For a richer gravy, substitute half the water with full-fat coconut milk or stir in 2-3 tablespoons of fresh cream (malai) at the end.
Incorporate 200g of cubed paneer or firm tofu along with the mushrooms for a more substantial dish.
Add 1/2 cup of frozen or fresh green peas (matar) during the last 5 minutes of simmering for a classic Mushroom Matar Masala.
Replace the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and blended into a paste.
Mushrooms are a good source of selenium and B vitamins, which play a vital role in supporting the immune system. Spices like turmeric and ginger also have anti-inflammatory and immune-supportive properties.
The base of this curry, made from tomatoes, onions, garlic, and various spices, is packed with antioxidants like lycopene and curcumin, which help combat oxidative stress in the body.
This recipe uses cashews and vegetable oil, which provide heart-healthy monounsaturated fats. Mushrooms are also naturally low in sodium and cholesterol, contributing to cardiovascular wellness.
Mushrooms contain prebiotics, such as chitin and beta-glucans, which act as food for beneficial gut bacteria, promoting a healthy digestive system.
Yes, Mushroom Masala is a healthy dish. Mushrooms are low in calories and fat, and provide B vitamins and potassium. The gravy is made from a base of onions, tomatoes, and spices, which are rich in antioxidants. Using cashews adds healthy fats, making it a well-rounded vegetarian meal.
One serving of this Mushroom Masala (approximately 1 cup or 250g) contains around 200-250 calories. The exact count can vary based on the amount of oil and any optional cream used.
Absolutely. This recipe is naturally vegan as it uses vegetable oil. Just ensure you don't add any dairy-based cream or ghee at the end. For a creamy vegan version, use coconut cream.
If you have a nut allergy or don't have cashews, you can use 2 tablespoons of melon seeds (magaz), sunflower seeds, or poppy seeds (khus khus). Soak and blend them into a paste just like the cashews.
Leftover Mushroom Masala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened too much.
Yes, while button mushrooms are traditional, this recipe works wonderfully with cremini (brown) mushrooms, portobello mushrooms (cut into chunks), or a mix of wild mushrooms for a more complex flavor.
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