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Vegan Mushroom Masala (Dhaba style)

Here's how to make simple and delicious restaurant style, Vegan Mushroom Masala with smokey roasted mushrooms that is cooked in a spiced tomato-onion base.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For Marination

  • 200 g Mushrooms of any choice Prefered: Oyster Mushrooms
  • 4 tbsp Thick yoghurt or hung yoghurt
  • 1/8 tsp ground turmeric
  • ½ tsp Garam Masala
  • ½ tsp Kashmiri red chili powder or Deghi mirch or any red chilli powder
  • ½ tsp chaat masala powder
  • 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger - crushed/minced
  • ½ teaspoon ajwain or carom seeds
  • ¼ teaspoon lemon juice
  • ½ tablespoon oil for grilling on cast iron or baking in the oven
  • salt to taste

For the Mushroom Masala sauce:

  • 2 tbsp neutral oil
  • 1 nos large onion finely chopped
  • 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger - crushed/minced
  • 2 nos fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
  • ⅓ cup cashews
  • ½ tsp ground turmeric
  • ½ to 1 tbsp Kashmiri red chilli powder or any other red chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds or coriander powder
  • 1 tsp Garam Masala
  • 1 tbsp Kasuri methi/dried fenugreek leaves
  • 1 tbsp soy cream sub with almond, cashew or coconut cream
  • Few cilantro leaves chopped for garnish

Instructions
 

  • Place all the ingredients for marination, except oil, in a bowl and mix well.
  • Add the mushrooms and coat the mushrooms with yoghurt marinade. Set aside for 30 minutes.
  • Soak cashews and tomatoes in boiling water for 30 minutes or until tomatoes are blanched and cashews are soft.
  • Blend the cashews and tomatoes (adding water if required) to make smooth paste and set aside.
  • Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium high heat, roast the mushrooms.
  • Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.
  • Chope the mushrooms are per your liking and set aside.
  • Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent.
  • Add the aromatics in the order: green chilli, ginger garlic paste or minced ginger and garlic. Saute for 30 seconds.
  • Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).
  • Add tomato and cashew paste, garam masala, and the charred mushrooms. Mix well.
  • Deglaze the pot to remove any browning on the bottom of the pot and add to the sauce.
  • Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped coriander/cilantro.
  • Mix well and serve with hot basmati rice or roti!
Keyword masala mushroom recipe, Masala mushrooms, mushroom masala dhaba style, vegan masala mushrooms
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