Photograph of the finished Mushroom masala

India · Nấm xào masala kem

Mushroom masala

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mushrooms Mushrooms 3.5 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Garam masala Garam masala 0.7 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Cashews Cashews 5.6 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the mushrooms in a dry pan for 6 minutes until they release their water, then add the oil.
  2. 2 Adding oil before draining the mushrooms means they will be boiled in their own water and won't brown.
  3. 3 Soak cashews for 20 minutes, then blend them into a cashew cream.
  4. 4 Sauté cumin seeds, then stir-fry onions and ginger for 10 minutes, and add tomatoes, cooking for another 8 minutes.
  5. 5 Mix the cashew cream and heavy cream in a saucepan until the sauce is smooth and creamy.
  6. 6 Add the mushrooms to the pan and stir for 3 minutes, then sprinkle with garam masala and crushed dried fenugreek leaves.
Start cooking