Dhaba Style Mushroom Masala using Onion Tomato Masala in Nutricook

I’m exploring the possible way of using homemade onion-tomato masala and came up with this delicious Dhaba-style mushroom masala. If you have onion tomato masala handy most of the recipes can be made in no time. This took only 15 mins to cook from start to end. 5 mins to pressure cook and 10 mins for natural pressure release.

Instead of an electric pressure cooker, you can make this delicious mushroom masala in a kadai or regular pressure cooker too. All the steps are the same. In kadai saute all until the oil oozes out. If using a pressure cooker cook for just 2 whistles. If you have onion tomato masala, your breakfast, lunch, or dinner gets ready in a jiffy.

Check for onion tomato masala here. All the spices and salt in the onion-tomato masala were enough for us. Add salt for mushroom only. Do not add too much salt. Use a generous amount of butter to get a nice flavor. Can be had with roti, paratha, naan, or jeera rice. Now let us see how to prepare this recipe.

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Dhaba Style Mushroom Masala using Onion Tomato Masala in Nutricook

Print Recipe

Dhaba-style delicious mushroom masala using onion tomato masala.

• CourseMain Dish
• CuisineNorth Indian

Servings	Prep Time
4 people	5 mins

Cook Time

15 mins

Servings Prep Time 4 people 5 mins

Cook Time 15 mins

Dhaba Style Mushroom Masala using Onion Tomato Masala in Nutricook Print Recipe Dhaba-style delicious mushroom masala using onion tomato masala. CourseMain Dish CuisineNorth Indian Servings Prep Time 4 people 5 mins Cook Time 15 mins Servings Prep Time 4 people 5 mins Cook Time 15 mins

Ingredients

• 250 gms Button Mushroom/Kalan roughly chopped
• 1 cup Onion Tomato Masala
• 2 tbsp oil
• 1/2 tsp Cumin seeds/Jeera
• 1 Bay Leaf
• 1 inch Cinnamon stick/Pattai
• 1 Star anise
• 1 Cardamom/Elachi
• 2 Cloves
• salt to taste
• 1/2 cup Water
• 10 Cashews make paste
• 1/2 tsp Garam Masala Powder
• 1 tbsp Methi leaves/Dried fenugreek leaves
• 1 tbsp Butter
• 1 tbsp Coriander Leaves/Kothamalli finely chopped

Servings: people

Instructions

1. Turn on SAUTE mode. When the display shows HOT, add oil. Then add cumin seeds, bay leaf, cinnamon stick, star anise, cardamom, cloves, and saute for a min.
2. Now add mushrooms, a little salt for mushroom (onion-tomato masala has salt in it, so adjust accordingly), and saute for a min. Add 1/2 cup of water, onion-tomato masala, cashew paste and mix all thoroughly.
3. Cancel SAUTE mode. Close the lid. Turn the VENT to the SEALING position. PRESSURE COOK on the HIGH mode for 5 mins. Natural Pressure Release.
4. When the pressure is gone, open the lid. Turn on SAUTE mode again and saute it until the gravy reaches the desired consistency.
5. At last add garam masala powder, crush, and add dry fenugreek leaves, butter, and mix all thoroughly.
6. Garnish with coriander leaves. Serve hot with roti, paratha, naan, or jeera rice.

Recipe Notes

• All the spices and salt in the onion-tomato masala were enough for us. Add salt for mushroom only. Do not add too much salt.
• Use a generous amount of butter to get a nice flavor.
• Can be had with roti, paratha, naan, or jeera rice.

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Delicious Dhaba-style mushroom masala using onion tomato masala.

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