Creamy Mughlai Mushroom: A Rich and Flavorful Indian Curry
1 hour 20 minutes
908 reads
About Creamy Mughlai Mushroom: A Rich and Flavorful Indian Curry
Dive into a bowl of creamy, dreamy Mughlai Mushroom, a classic Indian dish where tender mushrooms melt into a rich, cashew-based gravy. Imagine the aromatic spices swirling around you, punctuated by the bright tang of tomatoes and a hint of green chili.This recipe balances comfort and complexity, delivering an unforgettable culinary experience. Serve it alongside fluffy roti, fragrant basmati rice, or flavorful pea pulao for a truly satisfying meal.
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Cashew Paste
- 2 medium Tomatoes
- 3 Chillies green
- 1 tsp Ginger-Garlic Paste
- 8 Cashews soaked in water for 20 minutes
For the Mushroom
- 8 oz Button Mushrooms halved if large, left whole if small
- 1 Tbsp Butter
For the Gravy
- 2 Tbsp Oil divided
- 1 medium Onion chopped
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 1/2 tsp Cumin Seeds
- 2 Cardamom Pods green
- 1/2 tsp Chili Powder or to taste, red
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Pepper black, freshly ground
- 2 Tbsp Milk
- 1 pinch Saffron Strands
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Garam Masala
- 1/2 tsp Sugar
- 1 Tbsp Yogurt
- 1 Tbsp Heavy Cream optional
- 1/2 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 2 Tbsp Coriander chopped, for garnish
Instructions
- In a wok or saucepan, heat 1 tablespoon of oil. Add the chopped tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes soften and release their juices.
- Transfer the cooked tomato mixture to a blender. Add the soaked cashews.
- Blend until smooth. Avoid adding extra water to maintain a thick paste. Set aside.
- In the same pan, melt the butter. Add the halved or whole mushrooms. Sauté over medium heat until they release their moisture and brown slightly. This enhances their earthy flavor.
- Continue cooking until the water evaporates and the mushrooms are tender. Transfer the mushrooms to a bowl and set aside.
- In the same pan, heat the remaining 1 tablespoon of oil. Add the bay leaf, cinnamon stick, cumin seeds, and cardamom pods. Sauté for a minute until fragrant.
- Add the chopped onion to the pan. Sauté until golden brown and caramelized. This builds a rich flavor base for the gravy.
- Pour in the cashew paste and mix well. Cook over medium heat, stirring occasionally, until the oil starts to separate from the gravy. The gravy should thicken slightly and deepen in color.
- Add the red chili powder, turmeric powder, coriander powder, and black pepper. Stir well to combine the spices with the gravy.
- Return the sautéed mushrooms to the pan. Gently stir to coat them in the rich gravy.
- Infuse the milk with saffron strands for a few minutes, then add it to the gravy. Stir well and adjust the seasoning with salt, if needed.
- Add the garam masala, sugar, and kasuri methi. Stir to incorporate.
- Stir in the yogurt. Reduce the heat to low, cover the pan, and simmer for 4-5 minutes to allow the flavors to meld.
- Garnish with fresh cilantro. Serve hot with roti, basmati rice, or pea pulao.
Recipe Notes
Good To Know
- For a deeper, nuttier flavor, lightly toast the cashews before blending them into the gravy—this enhances both richness and aroma.
- If you prefer a smoother, restaurant-style gravy, strain the blended cashew-onion-tomato paste through a fine sieve before cooking it with the spices.
- For a vegan version, substitute the cashews with soaked sunflower seeds or blanched almonds, and use oil instead of ghee or butter.
- To elevate presentation, finish the dish with a swirl of coconut cream and a sprinkle of crispy fried onions and fresh coriander just before serving.
Expert Tips
- Adjust the spice level to your preference. Start with a smaller amount of chili powder and add more gradually until you reach your desired heat.
- For a richer gravy, use full-fat coconut milk instead of regular coconut milk.
- Soaking the cashews (or other nuts) for at least 30 minutes before blending will result in a smoother and creamier gravy.
Storage Instructions
- Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 934kcalCarbohydrates: 46gProtein: 27gFat: 77gSaturated Fat: 3gPolyunsaturated Fat: 22.2gMonounsaturated Fat: 44.4gCholesterol: 1mgSodium: 1140mgFiber: 6gSugar: 12g
Jyothi Varne
Articles: 31
6 Comments
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This is so tempting! Thank you.
This looks incredible! I need to try it.
I’m eager to make this recipe!
Such a perfect dish! Thank you.
I’m excited to try this recipe!
Irresistible… feeling hungry for mushrooms…