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Mushroom Gravy in Tamil | Mushroom Masala Recipe in Tamil | Mushroom Recipe in Tamil | மஷ்ரூம் மசாலா

1,200 views · Published 28 December 2017 · 1:57 · Indexed 6 October 2026

Channel: Just Cook Kitchen · 2017 · Howto & Style

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INGREDIENTS
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• Button mushrooms, cleaned and halved — 250 grams
• Fresh methi leaves (fenugreek leaves), cleaned — 1 cup loosely packed
• Green peas (fresh or frozen) — 1/2 cup
• Onion, finely chopped — 2 medium
• Tomato, finely chopped — 2 medium
• Ginger and garlic paste — 1.5 teaspoons
• Green chilli paste — 1 teaspoon
• Chilli powder — 1 tablespoon
• Coriander powder — 1 tablespoon
• Turmeric powder — 1/2 teaspoon
• Cumin powder — 1/2 teaspoon
• Garam masala — 1/2 teaspoon
• Thick curd (yogurt), whisked — 3 tablespoons
• Cashews, soaked and ground to a smooth paste — 10 to 12 cashews
• Oil — 3 tablespoons
• Cumin seeds — 1/2 teaspoon
• Salt — to taste
• Fresh coriander leaves, for garnish — 2 tablespoons

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METHOD
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1. Start by preparing all your ingredients. Clean the button mushrooms with a damp cloth and halve or quarter them depending on their size. Wash the methi leaves thoroughly in cold water to remove any dirt and grit, then drain and set aside. Soak the cashews in warm water for 15 minutes and blend them into a smooth, thick paste. Whisk the curd until completely smooth with no lumps.

2. Heat oil in a heavy-bottomed kadai or pan over medium flame. Add the cumin seeds and let them splutter for about 30 seconds until fragrant. Now add the finely chopped onions and sauté them on medium flame for 8 to 10 minutes, stirring frequently, until they turn golden brown. This slow caramelization of onions is very important and forms the flavorful base of the gravy.

3. Add the ginger and garlic paste along with the green chilli paste to the golden onions. Sauté this mixture for 2 to 3 minutes on medium flame until the raw smell of ginger and garlic completely disappears and the paste begins to turn slightly golden at the edges.

4. Add the finely chopped tomatoes to the pan and mix well. Cook on medium flame for 6 to 8 minutes, stirring occasionally, until the tomatoes become completely soft and mushy and the oil starts to separate from the masala mixture. The tomatoes must be cooked down completely for a smooth, rich gravy.

5. Reduce the flame to low and add the chilli powder, coriander powder, turmeric powder, and cumin powder. Mix everything together well and sauté the spices in the oil and masala for 1 to 2 minutes on low flame. This step blooms the spices and deepens the flavor of the gravy significantly.

6. Now add the washed methi leaves to the masala. Increase the flame to medium and stir fry the methi leaves with the masala for 3 to 4 minutes until the leaves wilt completely and their raw bitterness reduces to a pleasant, mild aroma. This is a crucial step — do not skip it.

7. Add the halved mushrooms and green peas to the pan. Toss them well to coat evenly with the masala. Cook on medium-high flame for 4 to 5 minutes, stirring gently. The mushrooms will release their moisture and begin to cook down. Let them absorb all the masala flavors at this stage.

8. Reduce the flame to very low. Add the whisked curd one tablespoon at a time, stirring continuously after each addition to prevent the curd from curdling. Once all the curd is incorporated, stir and cook for 2 minutes on low flame until the curd is well combined into the gravy.

9. Add the cashew paste to the pan and mix it in gently. The cashew paste will immediately thicken the gravy and give it a beautiful creamy, velvety texture. Add about half a cup of warm water to adjust the consistency of the gravy to your preference and stir well to combine everything.

10. Add salt to taste and mix well. Cover the pan with a lid and let the gravy simmer on low flame for 5 to 6 minutes, allowing all the flavors to meld together beautifully. Finally, sprinkle the garam masala over the gravy, give it a gentle stir, and garnish with freshly chopped coriander leaves. Serve hot with chapathi, phulka, or rice.

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TIPS
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✔ Always add curd on the lowest flame setting and stir continuously to prevent it from splitting and curdling in the hot gravy. If your curd is very sour, reduce the quantity slightly and balance with a pinch of sugar.
✔ Do not overcook the mushrooms as they release too much water and become rubbery in texture. Sauté them on medium-high flame initially so they stay slightly firm and soak up all the masala beautifully.
✔ To reduce the bitterness of methi leaves, sprinkle a little salt over the washed leaves, gently massage, and let them sit for 5 minutes before adding them to the pan. This simple trick makes the methi milder and more pleasant in taste.

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