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Top shot of Mushroom masala with silken tofu gravy in a bowl

Mushroom Masala With Silken Tofu Cream

Make this delicious Mushroom Masala with a creamy silken tofu cream - made with oven-grilled Masala Mushrooms cooked in savory tomatoey spicy sauce. Perfect for making a bunch in advance and enjoying it for multiple days!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Indian, North Indian
Servings 6
Calories 192 kcal

Ingredients
  

For Marination

  • 400 g Mushroom Prefered: Oyster Mushrooms
  • 8 tbsp Soy yogurt plant-based greek yogurt or hung yogurt
  • ¼ tsp Ground Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder Kashmiri red chili powder or Deghi mirch or any red chili powder
  • 1 tsp Chaat masala sub with Kala namak
  • 3 tsp Ginger + Garlic Paste or 4 garlic cloves and 1 inch ginger – crushed/minced
  • 1 teaspoon Carom seeds Ajwain
  • 1 teaspoon Lemon juice
  • 2 tablespoons oil for coating
  • 1 tablespoon Oil for grilling on cast iron or to to grease the pan if baking in the oven
  • salt to taste

For the Mushroom Masala sauce:

  • 2 tbsp Neutral oil
  • 2 Onions medium, finely chopped
  • 1 tbsp ginger garlic paste or 4 garlic cloves and ½ inch ginger – crushed/minced
  • 2 Red tomatoes (Pureed) sub with 1 cup canned tomato puree
  • 1 tsp Turmeric ground
  • ½ to 1 tbsp Red Chili Powder Kashmiri red chili powder or any other ground red chili powder
  • 1 tsp Cumin Ground
  • 1 tsp Coriander seeds Ground
  • 1 tsp Garam Masala Powder

High protein “cream”:

  • ½-¾ block Silken tofu 300 g
  • 3-4 tablespoon water

Garnish:

  • 1 tbsp Kasuri methi Dried fenugreek leaves (optional)
  • Few cilantro leaves chopped

Instructions
 

Marinade and Grill Mushrooms:

  • Chop the mushrooms in your preferred style. I like to tear the oyster mushrooms apart and slice the cremini mushrooms in quarters; any smaller than that, I like to leave them whole.
  • Combine all marination ingredients in a large mixing bowl, excluding oil for grilling/baking.
  • Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 minutes.
  • Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan.
  • Flip when one side is well-charred and repeat for the other side.
  • Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).

Silken Tofu Cream:

  • Blend silken tofu and water until you achieve a smooth, cream-like mixture. Set aside.

For the Mushroom Masala sauce with Silken Tofu

  • Heat oil in a large pan. Add onions and cook for 3 to 4 minutes until translucent.
  • Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.
  • Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.
  • Add tomato puree and garam masala. Cook on medium-low heat for a few minutes until tomatoes are cooked.
  • Add the charred mushrooms, mix well, and incorporate the "silken tofu cream."
  • Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.

Nutrition

Serving: 1gCalories: 192kcalCarbohydrates: 12gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 30mgPotassium: 446mgFiber: 3gSugar: 5gVitamin A: 756IUVitamin C: 13mgCalcium: 65mgIron: 1mg
Keyword Masala mushrooms, Masala Mushrooms with Silken Tofu Cream, vegan masala mushrooms
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