Mushroom Masala Recipe: How to Make Mushroom Masala

Now let's see how to make mushroom masala recipe:
First of all, be prepared with the things you need, before the cooking starts. Take the mushrooms, wash them thoroughly and keep them aside drained all the water.

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.
Chop the onions, tomatoes and green chilies and put them aside.

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.
Add the chopped Onions in the kadhai and saute them till they get light brown in color. Now, add ginger-garlic paste and again saute it for 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.
Once the tomatoes are squishy, and you start to see Oil coming on the surface, you can add all the powder spices in the kadhai.

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.
Now, add the mushrooms to the masala and make sure there is no too much water in the masala.

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.
Now, garnish some coriander leaves and drizzle some fresh cream on top.

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.
Serve the hot mushroom masala with steamed rice or hot Tawa Roti on the side.