- Green chilies
- Edible Oil
- Ginger-Garlic Paste
- Bay leaf
- Red chili Powder
- Turmeric Powder
- Coriander Powder
- Garam masala powder
- Degi mirch Powder
- Chopped Coriander leaves
- Fresh cream
Being a north Indian myself I got the best mushroom masala recipe that one can prepare for family dinner or lunch. This mushroom masala recipe is mild in spices and contains thick gravy. I use to make it in butter, but you can always make it in edible oil or olive oil if you want. This mushroom masala recipe will be made in edible oil only.
So let us quickly run through the ingredients needed in mushroom masala recipe.
Now let's see how to make mushroom masala recipe:
Chop the mushrooms into big chunks, or you can slice them up as well. I go for big pieces; it is something I got from my mother. I slice them when I make pasta. It is a side dish, so I try to make it heavy in a bowl.
Take a Kadhai and heat it on high flame. Add some edible oil and allow it get hot. Add one bay leaf and some cardamom pods in it and give it a mix for about 1 minute.
Now, throw in the chopped tomatoes and give it a proper mix. Also, add some salt so that tomatoes will start to get cook faster.
Add in salt, red chili powder, turmeric powder, coriander powder, degi mirch powder and garam masala and mix everything well. Pour some water if needed in the masala, or if the masala is burning.
Give it a gentle mix and allow the mushrooms to cook for at least ten more minutes. You have to make it a thick gravy so do not add more water, just enough to cook mushrooms.
The cream is always optional; cream tries to mild up the spices in the curries, it is something that I use often. It is not necessary to use it, you can always ignore it.