Mughlai Mushroom – Mushrooms Cooked In A Cashew Based Gravy
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About Mughlai Mushroom - Mushrooms Cooked In A Cashew Based Gravy
I've always had a soft spot for button mushrooms—they're easily one of my favorite veggies (though some even consider them a non-veg treat!). Whether tossed onto pizzas, stirred into pastas, or ladled into soups, mushrooms add a delightful touch to countless dishes. But for me, nothing beats enjoying them in a rich, flavorful gravy, paired with hot rotis or a serving of plain rice.
This Mughlai Mushroom recipe brings the best of both worlds: tender mushrooms simmered in a luscious, cashew-based gravy that's bursting with aromatic spices, tangy tomato, and the subtle heat of green chillies. It's a dish that's truly packed with flavor and perfect for a comforting lunch or dinner. If you're looking for a meal that feels both indulgent and homestyle, this is the one to try!
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Recipe Time & More
Ingredients
- packet Mushroom (one)
- 2 Tomatoes (medium sized)
- 1 Onion (medium sized)
- 3 Green Chilli
- 2 leaves Coriander (Dhania)
- 1 tsp Ginger Garlic Paste
- 2 / Spices (1 bay leaf, 1 inch cinnamon , jeera/cumin seeds - tsp, or elaichi elaichi, Whole)
- 2 tbsp Milk
- 1 strands Saffron Strands
- 8 Cashews (soaked in water for 20 mins)
- 1 tbsp Yogurt (Curd)
- 1 tbsp Cream (optional)
- 2 leaves Fenugreek Leaves (Kasuri Methi, or fenugreek dry fenugreek)
- 1/2 tsp Sugar
- 1 tsp Butter
- Red Chili Powder (as per taste)
- 1 tsp Black Pepper
- 1/4 tsp Turmeric Powder (Haldi)
- 1 tsp Coriander (Dhania)
- 1/2 tsp Garam Masala
- 1.5 tsp Salt (or as per taste)
- Oil
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Instructions
- In a wok, add 1 tsp oil, chopped tomato, green chillies, ginger garlic paste. Cook until it comes to a nice boil and the tomato becomes mushy
- Transfer it to a blender, add the soaked cashews
- Blend it to a fine paste, do not add additional water and set aside
- In a pan, add 1 tsp oil and fry the Onion until golden brown
- Grind the fried onion to a fine paste and set aside
- In another pan, add 1 tsp butter and add the mushrooms. Do not cut the mushrooms to small pieces. Just cut them into halves and the leave the smaller ones as is.
- The mushrooms will start to release their water content. Cook until all the water evaporates on medium heat
- Once all the water content is gone, transfer the butter fried mushrooms in a bowl and set aside
- Take a deep pan, heat some oil and add the whole spices
- Next add the fried onion paste and cook on a medium flame, until the color changes to a brownish tinge and the oil starts to separate.
- Next add the tomato and cashew paste, mix well. Cook till the oil separates again and the mixture stops sticking to the vessel on a medium flame and the overall color will change to a darker orange.
- Next add the spice powders - Red Chilli, Turmeric, Coriander, & Black pepper. Stir all the ingredients to marry into the mixture
- add the sauteed mushrooms. Stir to coat the masala and cook on a low flame
- Add the milk soaked in saffron and stir well. Check for spice levels and adjust accordingly
- Add Salt, Kasuri methi, Garam masala and Sugar
- Next add the curd and cook on closed lid for 4-5 mins on a low flame
- Mushrooms cooked in a Cashew gravy is ready to be served with Rotis and Rice. Garnish with Coriander leaves.
- You may also serve the dish with some rice of your choice, I prefer with a Peas pulav
Recipe Notes
Additional Tips
- 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 934kcal | Carbohydrates: 46g | Protein: 27g | Fat: 77g | Saturated Fat: 3g | Polyunsaturated Fat: 22.2g | Monounsaturated Fat: 44.4g | Cholesterol: 1mg | Sodium: 1140mg | Fiber: 6g | Sugar: 12g
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Jyothi Varne
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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…