Restaurant style mushroom masala Recipe- Indian Spicy Gravy Masala

Restaurant style Mushroom masala is a delicious spicy Punjabi masala recipe which is prepared with mushrooms and spices and cooked in slow-simmered onion-tomato gravy. It is quite easy to make and gives delicious taste to our mouth. This recipe is similar way to make as paneer masala.

RESTAURANT STYLE

MUSHROOM MASALA

Tips

• Adjust the spiciness of the dish by reducing red chilli powder.
• You can also use thick and creamy curd which ensures the gravy to be rich and mild.

How to clean mushrooms before cooking

The first method of cleaning mushroom is quite simple.

Remove stem and It comes out very easily and take a little bit of mushroom skin peel it off like this.

As you knows mushroom grows on the earth, there will be all the dirty contents on top of the mushrooms gets sticky to the mushrooms so you have to sure that you removed all of that and does not go in your food. So, this is one really great way to clean mushroom. It is very easy as you had shown I didn’t require knife to peel the mushrooms and the stem do the same thing peeling the earthy content of the skin. As it comes out very easily. And gently rinse this and we are ready to use in food recipes.

The another way to clean the mushroom is I take two mushroom and lit bit all-purpose flour i.e. and sprinkle on top of mushroom and very gently rub the all-purpose flour on the mushrooms with my hand. You will see as soon as you are rubbing all-purpose flour , all the dirt very easily starts coming out from the mushrooms. Now ,we take this maida off covered mushrooms and we are going to rinse mushrooms in water.

Recipe card for restaurant style mushroom masala recipe:

RESTAURANT STYLE MUSHROOM MASALA

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

CUSINE: NORTH INDIAN
AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

2 medium size onion — finely chopped

3 medium size grated tomatoes

250 gram mushrooms

1–2 tablespoon oil

1 teaspoon cumin seeds

1 bay leaf (tej patta)

1 Cinnamon stick (dalchini)

2 Green Cardamom

4 Black Cardomom

2 Green chillies

1 teaspoon ginger garlic paste or finely chopped 1 inch ginger and garlic

1 teaspoon garam masala

½ teaspoon Kasuri methi crushed

Salt as required

SPICES:

1 tablespoon Coriander Powder

2 teaspoon Kashmiri Lal Mirch Powder

1 teaspoon roasted Jeera powder (Shah Jeera)

INSTRUCTIONS:

1. In the deep sauce pan or kadai, add dried mirch, cumin seeds, bay leaf, black cardamon, crushed green cardamom and cinnamon stick in it.
2. Saute the whole garam masala till the spices turn aromatic.
3. Add chopped onion and saute it on medium flame until gives light golden color.
4. After that, add ginger garlic paste and readmore..