Mushroom Masala Curry Special Recipe

Nisha Madhulika |
3,520 times read

If you are tired of everyday vegetables and want to eat something spicy. Then today's recipe is perfect for you. Today we are going to make Mushroom Masala Curry. We will make it in restaurant style and you will love its taste. So you too make mushroom masala curry with this easy method and enjoy its taste.

Ingredients for Mushroom Masala Curry

Mushroom - 1 pack, 200 grams

Oil - 2-3 tbsp

Cumin Seeds - ½ tsp

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Dry Fenugreek - 1 tbsp

Tomato - 2 (150 g)

Green Chilli - 1

Ginger - ½ inch

Cashews - 10-11

Kashmiri Red Chilli - 1.5 tsp

Fresh Malai or Fresh Cream - ¼ cup

Salt - ¾ tsp

Coriander Leaves - 2-3 tbsp

Maggi Masala-e-Magic - 1 Sachet

Process of making Mushroom Masala Curry

Wash 200 grams of mushrooms thoroughly and take them out, do not keep them in water for long because they start swelling. Wipe them well with a cloth, then remove the stalk and cut the mushroom slices. Heat 2-3 tbsp of oil in a pan. Reduce the flame to low and put ½ tsp of cumin, ½ tsp of turmeric, 1 tsp of coriander powder and 1 tbsp of dry fenugreek (crush and remove the stalk) in the hot oil. Fry them lightly.

Then add tomato-green chilli-ginger-cashew paste (2 tomatoes, 1 green chilli, ½ inch of ginger and 10-12 cashew nuts) to it. Then after mixing them, add 1.5 tsp of kashmiri red chilli powder and fry it on low-medium flame, stirring it for a while.

After roasting, add ¼ cup of fresh cream and fry the spices till they leave the oil. Then add chopped mushrooms, ¾ tsp of salt and some green coriander to it. Mix them well and cook for 1-2 minutes, then add ½ cup of water and cover and cook for 3-4 minutes.

When the time is up, put a sachet of Maggi Masala-e-Magic in it. Mix it well and cover the vegetable and cook for 2 minutes. When the time is up, mushroom masala curry will be ready. Serve it with roti, paratha, naan or rice and enjoy the taste.