Preparation

1. Rinse or wipe dry 200 to 250 grams mushrooms. Slice off a bit of the base stalk. Then slice or chop them. Keep aside.

2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

3. Grind to a smooth paste without adding any water.

4. Remove this paste with a spoon or spatula in a bowl. Set this ground onion-ginger-garlic paste aside.

5. In the same jar, add ½ cup tightly packed chopped tomatoes.

6. Make a smooth puree without adding water. No need to blanch tomatoes before pureeing. Set the tomato puree aside. If using packaged puree, then add ⅓ cup tomato puree.

7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside.

Sauté Onion and Tomato Paste

8. Heat 3 tablespoons oil in a pan and add the following whole spices – ½ tsp cumin seeds, 2 small or 1 medium to large tej patta, ½ inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and 1 single strand of mace.

9. Sauté the spices until they become aromatic.

10. Lower the heat and add the ground onion-ginger-garlic paste.

11. Mix the onion paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

12. On a low to medium heat stirring often, continue to sauté until the onion paste starts reducing.

13. Stir and sauté until the onion paste becomes golden and caramelized. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.

14. Now add the prepared tomato puree. Combine well.

15. Add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder (or cayenne pepper) and 1 teaspoon coriander powder.

16. Stirring often sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy.

Sauté Mushrooms

17. Add the sliced or chopped white button mushrooms.

18. Lower the heat and add the beaten curd (yogurt). Beat the curd separately in a bowl and then add. If you add curd without whisking, it can curdle or become grainy.

19. As soon as you add yogurt, mix very well.

20. Simmer on a low to medium heat for 2 to 3 minutes.

Making Mushroom Masala

21. Then add ¾ cup water or as required. You can add less or more water depending on the consistency you prefer.

Remember that mushrooms release water – so add less water keeping this point in mind. You can always add more water later if the gravy becomes very thick.

22. Season with salt as required.

23. Stir very well.

24. Cover the pan with a lid.

25. On a low to medium heat simmer the masala gravy for 18 to 20 minutes or until the mushrooms are cooked and the gravy has thickened a bit. You should also see some oil specks on top.

26. Lastly add ¼ teaspoon garam masala powder and ½ teaspoon of kasuri methi, crushed. Stir the gravy well.

At this step for a rich mushroom masala, you can add 1 to 2 tablespoons of heavy cream.

27. Then add 2 tablespoons chopped coriander leaves. Stir.

28. Serve mushroom masala hot or warm.