South Indian Mushroom Gravy: Aromatic & Flavorful Recipe
40 minutes
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About South Indian Mushroom Gravy: Aromatic & Flavorful Recipe
Indulge in the rich, earthy flavors of this South Indian Mushroom Gravy, a delightful vegetarian curry perfect for pairing with chapati, naan, or your favorite bread. Sautéed in fragrant desi ghee with aromatic spices and tender mushrooms, this recipe offers a comforting and satisfying meal, ideal for a cozy weeknight dinner.This easy-to-follow recipe elevates simple mushrooms into a culinary masterpiece. The unique combination of traditional Indian spices and the umami depth of mushrooms creates a truly unforgettable taste experience. Get ready to impress your family and friends with this delicious and authentic South Indian dish!Beyond its incredible taste, this recipe is also incredibly versatile. Feel free to adjust the spice level to your preference, and experiment with different types of mushrooms for a unique twist.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Aromatics & Spices
- 3 tbsp Ghee
- 1 Bay Leaf tej patta
- 1 medium Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to taste
- 2 tsp Coriander Powder dhania
- 1 tsp Garam Masala
- 1 tsp Salt or to taste
Main Ingredients
- 200 grams Mushrooms washed and cut into bite-sized pieces
- 1 cup Tomato Puree
- 200 grams Cashew Paste
Thickening & Garnish
- 50 grams Corn Flour
- 1 cup Water for mixing with cornflour
- 1 pinch Fenugreek Leaves kasuri methi, also known as kasthurimethi, dried
- 1/4 cup Coriander for garnish
Instructions
Sauté Aromatics
- Heat desi ghee in a pan. Add the bay leaf and chopped onion; sauté until golden brown.
Add Spices and Tomato Puree
- Add ginger-garlic paste and sauté for a minute. Then add turmeric powder, chili powder, coriander powder, garam masala, and salt. Sauté for another minute until fragrant.
- Stir in the tomato puree and cook until the oil separates.
Incorporate Cashews and Mushrooms
- Add the cashew paste and bring to a simmer. Add the mushrooms and cover the pan. Cook on low heat for 10-15 minutes, or until the mushrooms are tender.
Thicken the Gravy
- In a separate bowl, whisk together the cornflour and water until smooth. Pour this mixture into the pan and stir continuously until the gravy thickens to your desired consistency.
Garnish and Serve
- Stir in the dried fenugreek leaves and fresh coriander leaves. Serve hot with chapati, naan, or rice.
Recipe Notes
Expert Tips for the Best Mushroom Gravy
- For a richer flavor, soak the cashews in warm water for 30 minutes before blending into a paste.
- If you prefer a smoother gravy, you can blend the cooked mushroom mixture briefly before adding the cornflour slurry.
- Adjust the amount of chili powder to control the spice level according to your preference.
- For a creamier gravy, add a splash of coconut milk at the end.
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Recipe Nutrition
Calories: 745kcalCarbohydrates: 14gProtein: 3gFat: 75gPolyunsaturated Fat: 22.5gMonounsaturated Fat: 45gSodium: 855mgFiber: 2gSugar: 3g
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4 Comments
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What a flavorful dish! Thanks for sharing.
This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.
This is awesome! Can’t wait to cook it.