Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe
Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe- Looking for the best accompaniment for Chapathi, Parota, Naan and Roti? The Spicy Mushroom Cashew|Kaju Curry is the one. It is an ever hit with people. My friends often call me to ask for a dish that is easy to make and works well for a party. And this is one of the curries, I strongly recommend. Any special occasion can be made even more special with this curry.
This curry goes well not just with Rotis but also with Baghara Rice and Jeera Rice.
![Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe](https://vismaifood.com/storage/app/uploads/public/f71/5bc/92a/thumb__700_0_0_0_auto.jpg)
Tips
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The Tomato-Cashew paste that is used as a base in this curry should be smooth and even without any fragments. Only then we get the best taste. To get a smooth paste, Cashew nuts should be soaked and then ground.
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Onions should be chopped in an even and thin manner and fried well. That gives thickness to the gravy and taste to the curry.
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Cashews and Mushrooms should be fried together. That will keep the Mushrooms from going soggy. To get the perfect fry, first fry the Cashews a little and then add Mushrooms and continue drying until the Cashews turn brown.
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If the Mushrooms are fried too much, they become wafer thin and the curry does not taste all that good.
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Cut the Mushrooms into only two halves. They should not be chopped into too small pieces.
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I add ghee at the very last before taking the curry off the flame. It gives the curry a balanced taste.
How does the Curry get its colour?
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The colour to a curry comes from the ingredients and the way it is fried. I have used Kashmiri Red Mirchi powder along with regular Mirchi powder for this curry. It has a strong flavor as well as a rich colour.
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If you do not have Kashmiri Mirchi powder, use a table spoon of our regular Mirchi Powder.
![kaju mushroom masala gravy kaju mushroom masala gravy](https://vismaifood.com/storage/app/uploads/public/e8b/e96/5ce/thumb__700_0_0_0_auto.jpg)
Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe - Recipe Video
Kaju Mushroom Masala | Mushroom Masala | How to make Kaju Mushroom Masala Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4
Ingredients
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For Gravy
- 3 very ripe Red Tomatoes
- 1 Ginger piece
- 1/4 cup Cashew nuts ((Soaked for 15 mins))
- 3 Green chillies
- 4 Garlic Cloves
- 2 Cardamoms
- 3 Cloves
- 2 Red Chillies
- 1/2 tsp Pepper
- 1/4 cup Curd with Cream (malai)
- Sufficient water to grind to a soft paste
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For the Curry
- 1/2 cup Oil
- 3/4 cup Cashew Nuts
- 150 gms Mushrooms
- 1 Onion Thinly Chopped
- 1 tsp Cumin seeds
- 1/2 tsp Mirchi Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Dry Coriander Powder
- 2 tsps Kashmiri Mirchi Powder
- 1.5 tsps Salt
- 350 ml Water
- 1 tbsp Ghee
- 2 tbsps Chopped Green Coriander
- 1/2 Lemon Juice
Instructions
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Add all the ingredients for the gravy to the mixer and grind to a soft paste without any fragments.
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Heat oil and fry half of the Cashew Nuts.
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Add Mushrooms and fry until the Cashew Nuts turn lightly golden brown and set aside.
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Add Cumin seeds, chopped onion, and fry until golden brown.
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Mix Red Chilli Powder, Kashmiri Mirchi Powder, Garam Masala, Coriander powder and fry thoroughly.
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Add the ground paste and let it cook for 3-4 minutes, add 350 ml of water and let the gravy cook until the oil separates.
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Add salt to taste.
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When the oil separates, add Cashew Nuts and Mushrooms and let it cook for 3-4 minutes.
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Add chopped Coriander and some ghee and let it cook for another minute.
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Add the juice of a half slice of lemon and remove it from the flame.
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