Mushroom Masala
This easy Mushroom Masala recipe is flavourful and warming.
Servings 4
Calories 128kcal
Ingredients
- 1 onion peeled and roughly chopped
- 2 tbsp raw cashew nuts
- 100 g chopped tomatoes
- 1 clove garlic peeled
- 2.5 cm piece of ginger peeled
- 2 tbsp olive oil
- 4 cloves
- 2 green cardamom pods split
- 1 black cardamom pod
- 1 cinnamon stick
- 2 bay leaves
- 0.5 tsp mild chilli powder
- 1 tsp garam masala
- 250 g mushroom slices
- 125 ml water
- Salt to taste
Instructions
Make Your Mushroom Curry (Mushroom Masala)
- Add the onion, cashew nuts, tomatoes, garlic clove, and ginger into a blender and blend into a smooth paste and set aside
- Heat oil in a pan and fry the cloves, cardamoms, cinnamon and bay leaves for a min till fragrant.
- Add onion-tomato paste, reduce to a simmer, cover and cook for 15 mins (stirring occasionally) until it is thickened.
- Add the remaining spices and cook for another 5 mins till darker and the oil starts floating.
- Add the mushrooms and water, bring to a simmer and simmer for a couple of mins until the mushrooms are cooked. Then just think up what to serve with your awesome mushroom curry recipe.
- Season with salt and serve with rice.
Video
Notes
Vegan, Gluten-Free, Paleo, Whole 30.
Mushroom Masala Recipe Tips
- Do clean your mushrooms well before cooking.
- To keep the gravy nice and thick, you only want to add the amount of liquid I have given as mushrooms will also release some liquid whilst cooking.
- You can use almonds instead of cashews to make your mushroom gravy.
Mushroom Curry Weight Watchers Points
There are:- 4 Freestyle points per serving
- 3 PointsPlus points per serving
- Tomato Rice (an easy south Indian tomato rice recipe)
- Easy Instant Pot Brown Rice
- Paratha (flatbread)
- Pulao (a rice pilaf dish)
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 5.9mg | Calcium: 23mg | Iron: 1.2mg