This flavorful mushroom masala is a perfect way to enjoy a rich and spicy vegan meal that’s both comforting and satisfying. Easy to make and packed with aromatic spices, it’s sure to become a favorite in your dinner rotation.
Start by heating some oil in a medium saucepan over medium heat. Toss in the cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf, and let them sizzle for about 30 seconds so the oil gets all fragrant. Then add the chopped onion and cook it slowly, stirring now and then, until it turns a nice golden brown—this usually takes around 10 minutes. Next, mix in the ginger-garlic paste and cook it for about a minute until the raw smell fades.
Add the tomatoes and cook everything together for 3 to 4 minutes. Sprinkle in the coriander powder, turmeric, and chili powder, and let the sauce thicken a bit, which should take about 3 to 5 minutes. Season with salt, then add the mushrooms, stirring well so they get coated in the flavorful sauce.
Pour in some water, just enough for the mushrooms to cook through, and let everything simmer gently for 5 to 7 minutes until the mushrooms soften up. Stir in the cashew powder and garam masala, cooking for another couple of minutes to bring all the flavors together. Finally, crumble the kasoori methi over the top, give it one last stir, and it’s ready to serve.
- Use fresh mushrooms for the best texture and taste.
- Toast the spices lightly before adding to release their aroma.
- Cook the masala on medium heat to let the flavors blend well without burning.
This dish is full of rich, earthy flavors from the mushrooms and warm spices. It’s completely plant-based, making it a healthy and satisfying option for anyone. The creamy texture comes from coconut milk, adding a lovely depth without any dairy.
Pair this flavorful dish with steamed basmati rice or warm vegan naan. It also works well as a filling for wraps or as a side to a simple salad for a balanced meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it seems too thick. This dish can also be frozen for up to a month.
