This mushroom masala is notch up than usual and made by simmering whole button mushrooms in a browned onion, yogurt and spiced sauce. Its an incredibly flavorful dish. You can serve this with a doughy bread like naan or rotis, its pairs well with pulao as well. I make a side of fresh kachumber (indian salad) and some chutney. If you are making this for entertaining, you can make it in ghee but for usual weeknight dinners at home I prefer using oil.
There are many ways to make masala in northern parts of india but essentially it is a onion and tomato base to which yogurt and nuts are added along with fragrant spiced. I love this version so much without dousing the vegetable in cream and milk. Its not heavy at all and very comforting.
Me and the little one are mushroom lovers in our home. However, my husband loved this dish so much though it will take more cajoling as far as the older ones goes 🙂 I like to choose the white button mushrooms for this sauce, I like their mild taste and how they carry forward the delicate flavor of the dish .There is no need to slice the mushrooms, keep the stems intact as well, however do remove any bruised end parts.
Try and purchase mushrooms a day before you plan to make this. I dont know what it is but I find that the fresher the mushrooms, they add of the taste of the dish than those lying around in the fridge.They absorb the scented sauce well and are so juicy after cooking. You can add cashew powder, I prefer the the taste of almonds in the sauce. It differs from family to family about the use of tomatoes and some people go to an extent of saying thats its not an authentic korma if tomatoes are used and they might be right as well. I decide whether to use or not depending on the kind of korma, for example lamb or chicken korma can do very well without tomato because they are so flavorful, however the vegetable korma dishes do need a little push as far as flavor goes.
- 8-10 oz (about 300 gms) white mushrooms, whole
- 1/2 cup oil
- 1.5 cups thinly sliced onions
- 1 tsp shah jeera (caraway seeds)
- Whole spices – 1 mace, 6 green cardamom, 1 bay leaf, 2 inch cinnamom, 3 cloves
- 1-2 hot green chilli, sliced (adjust to taste)
- 1 tbsp ginger garlic paste
- 1 tsp hot red chilli powder(or to taste)
- 1/3 cup whole milk yogurt
- 2 large tomato (pureed)
- 1 tsp kasuri methi (crushed between palms)
- Salt to taste
- 1/2 tsp garam masala
- 1/2 tbsp ghee
- Clean the mushrooms by rubbing them with a dry cloth. Keep the stems but do remove any bruised parts. Add the cleaned mushrooms to a bowl and masage with 2 tsp oil and 1/2 tsp salt and red chilli powder. Let sit near while you make the sauce.
- Heat oil on medium heat in a heavy bottom pot. Once oil is hot, add the sliced onions. Cook onions till they brown evenly. Strain the onions from the oil using a slotted spoon.You can take out 3 tbsp of oil from the pot after frying the onions. Reserve the oil and use in 1-2 days in any savory curry you make.
- Reserve 1/3 cup of onions and add the rest to a small blender jar along with yogurt, red chilli powder. Blitz to make a smooth paste. Set aside.
- To the remaining oil add the whole spices and crackle for 30 seconds. Add the green chillies and caraway seeds next and let crackle. Next, add the ginger garlic paste and cook for a minute or so till you smell a nice aroma.Then add the tomato puree and salt.Â Cook for 3-4 minutes till you see oil seperating on the sides.
- Stiring continously, next add the yogurt onion paste and now and cook again on medium heart till oil starts separating.
- Add the mushrooms now and saute with the masala for 2-3 minutes. Next add 1/2 cup hot water to the masala, taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the heat to low, cover and let cook for 8-10 minutes till the mushrooms are tender. Dont cook too much else the mushrroms will shrink and become chewy.
- Finish with ghee,kasuri methi and garam masala. Mix gentle and take the pot off the stove. Let rest for 20 minutes before serving.
- Serve garnished with reserved fried onions.