Shahi Mushroom Masala

Ingredients :

Mushroom - 1 cup

Onion puree - puree of 2 onions

Tomato puree - puree of 2 tomatoes

Oil/Butter/Ghee - 2 tablespoons

Ginger - garlic paste - 1 tablespoon

Cashew paste (optional) - 1 tablespoon

Turmeric powder - a pinch

Red chilly powder - 1 tablespoon

Coriander powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Salt - to taste

Bay leaf - 1

Cumin seeds -

Green chillies - 2

Lime Juice - juice of half lime

Cilantro - for garnish

Ginger julienne - for garnish


Dry roast :


Cinnamon - 1 small piece

Cloves - 3

Small cardamom - 3

Big cardamom - 1

Shahi jeera(cumin) - few

Jeera (cumin seeds) - few

Coriander seeds - 1 teaspoon

Pathar ke Phool - 1

Javitri - 1



Method :


For shahi masala :

Heat a pan and add the ingredients one by one  under dry roast category and roast them. Powder them and keep aside.

Heat oil/butter/ghee as per your choice and saute mushroom with salt. once done keep it aside.

For the gravy in the remaining oil/butter/ghee, add bay leaf, cumin seeds, ginger - garlic paste, green chillies and onion puree, Saute for 2 miutes and add turmeric powder, red chilly powder, cumin powder, coriander powder and salt. Mix well. add little water if required and let it cook for few minutes. Now add tomato puree, garam masala powder, lime juice and cashewnut paste. You can omit cashewnut paste and add cream at the end also. Add sautéed mushroom and let it simmer for a while. Garnish with ginger julienne and chopped cilantro. Serve hot with rotis or paranthas.