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Mushroom Cashew Masala
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3-4 1x
Description
Mushroom Cashew Masala is a rich, creamy, and flavourful Indian curry made with mushrooms and cashew nuts, cooked in a spiced onion-tomato base with cream or coconut milk.
Ingredients
Units Scale
Base:
- 200g button mushrooms (sliced or quartered)
- 10–15 roasted cashew nuts
- 2 medium onions (finely chopped or pureed)
- 2 medium tomatoes (pureed)
- 1 green chili (optional, chopped)
- 1 tsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 tbsp butter (optional)
Spices:
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
Other:
- 1/4 cup fresh cream or 1/2 cup coconut milk
- 1 tsp dry methi leaves
- 1/2 cup water (adjust as needed)
- Fresh coriander leaves for garnish
- 19 broken cashews
Instructions
Prep
- Soak Cashews: Soak 10-15 cashews in warm water for 15–20 minutes, then grind them into a smooth paste with tomatoes with a little water.
- Prep Mushrooms: Clean and slice mushrooms. Set aside.
Cooking
- Heat oil or ghee in a pan. Add one 1 tbsp butter.
- Add chopped onions or onion paste. Sauté until golden brown.
- Add ginger-garlic paste with salt. Cook until raw smell goes away.
- Add tomato cashew paste and cook until the oil begins to separate.
- Mix in turmeric, chili powder, garam masala, cumin powder, coriander powder, and salt.
- Stir for 3-4 minutes with little bit of water from blender leftovers.
- Add sliced mushrooms. Sauté for a few minutes until they shrink slightly.
- Cover and cook for 8–10 minutes on low flame.
- Finish by adding green chilies and stirring in cream or coconut milk, coriander leaves, broken cashews and methi leaves.
Serve hot with naan, roti, paratha, or jeera rice.
Notes
Visit Relish The Bite for more recipes.
Keywords: Mushroom Cashew Masala
