Mushroom Gravy is a quick finger lickingly good and rich gravy made with mushrooms. Mushroom Gravy Recipe with step by step pictures and video.
Mushroom Gravy – A Restaurant style recipe. Easy mushroom gravy recipe hotel style a quick to make gravy which goes well with naan,pulao,roti,chapathi,roti etc.
I am always fascinated by the taste of restaurant gravies and with this lockdown its been almost 6 months since we dined out so trying to recreate the restaurant style recipes and this one was a super hit at home.And this was sure a welcoming change for me and hubby as we are always bored of PB masala which I make for kids sake.
I love restaurant gravies sometimes by the look of it,I can smell it and rate the gravy 😉 haha my nose is longer than my tongue as amma says. If you are my regular insta follower, you might have known that I got 2 new meyer cookwares and I am so loving to cook with it.
Recipe Index
About my new Meyer saute pan
This Meyer saute pan is 100% Nickel Free Thick Stainless Steel from Nippon Steel Corp JAPAN, cook evenly as it has 5mm thickness with Aluminium sandwich base.It is compatible with all cooktops, including induction Metal utensil safe; Oven and Dishwasher safe.This comes with a sturdy glass lid.
Above the existing discount that is available in the website,You can buy this saute pan with a 15% discount using the coupon code : PASSION15.
You can have a look at the lookware in my instagram post.
Variations
- You can replace mushroom with paneer,potato,peas etc.
- You can even use a mix of veggies.
- You can replace cream(malai) with 1/4 cup milk too.Make sure to add thick milk.
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Tried this Mushroom Gravy Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mushroom Gravy Recipe
Ingredients
- 1.5 cups mushrooms sliced
- 1 teaspoon ginger garlic paste
- 1 big onion finely chopped
- 2 medium sized tomatoes pureed
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 tablespoon cashew powder just powder it
- 1 tablespoon malai from milk
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves finely chopped
- 1 cup water
To temper:
- 1.5 tablespoon oil
- one 1/4 inch cinnamon
- 1 no cardamom
- 1 small clove
- 1/2 teaspoon cumin seeds
Instructions
- Heat oil in a pan - add items listed under 'to temper' let it splutter then add onion saute until transparent then add ginger garlic paste and required salt.
- Saute until golden then add turmeric powder, red chilli powder and coriander powder. Give a quick saute.
- Then add tomato puree cook until raw smell leaves and the mixture is thick and dry. Now add mushrooms.
- Give a quick saute then add water mix well. Cook covered for 2 mins.
- Now add cashewnut powder, malai and garam masala powder. Cook until oil floats on top. Finally garnish with kasoori methi and coriander leaves. Relish Mushroom Gravy!
Video
Notes
- Adding cashew powder and malai gives the gravy thickness and nice restaurant flavour so don't skip it.
- I used homemade kashmiri chilli powder.Add 1/2 teaspoon extra if you like spicy gravy.
- You can serve it with pulao,naan,roti,phulka,chapathi etc.
- This gravy keeps well for 2 days in fridge and 1 day in room temperature.
How to make Mushroom Gravy
- Heat oil in a pan – add items listed under ‘to temper’ let it splutter then add onion saute until transparent then add ginger garlic paste and required salt.
- Saute until golden then add turmeric powder,red chilli powder and coriander powder.Give a quick saute.
- Then add tomato puree cook until raw smell leaves and the mixture is thick and dry.Now add mushrooms.
- Give a quick saute then add water mix well.Cook covered for 2 mins.
- Now add cashewnut powder,malai and garam masala powder.Cook until oil floats on top.Finally garnish with kasoori methi and coriander leaves.
- Serve with roti,chapathi etc.
Delicious mushroom gravy ready to be served with soft chapathis.
And yayy!! my craving for a rich restaurant style mushroom gravy was satisfied. We loved it so much that we had it chapathis for lunch and with dosa for dinner.
Expert Tips
- Adding cashew powder and malai gives the gravy thickness and nice restaurant flavour so don’t skip it.
- I used homemade kashmiri chilli powder.Add 1/2 teaspoon extra if you like spicy gravy.
- You can serve it with pulao,naan,roti,phulka,chapathi etc.
- This gravy keeps well for 2 days in fridge and 1 day in room temperature.
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