Mushroom Masala

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Serving Portions: 4
  • 8 gms Knorr Indian Aromat Masala
  • 17 gms Refined Oil
  • 5 gms Cumin Seeds
  • 2 gms Bay leaf
  • 2 gms Green Cardamom
  • 2 gms Cinnamon
  • 75 gms Onion
  • 10 gms Ginger Garlic Paste
  • 8 gms Green Chilli
  • 150 gms Tomato
  • 5 gms Coriander Powder
  • 5 gms Turmeric Powder
  • 5 gms Red Chilli Powder
  • 5 gms Kasuri Methi
  • 120 gms Button Mushroom
  • 75 gms Green Peas
  • 1 cup Water
  • 15 gms Low Fat Cream
  • 20 gms Coriander Leaves


    • Keep the onion paste, fresh tomato paste and ginger garlic paste ready by blending them separately with a little bit of oil.
    • Wash thoroughly the button mushrooms and cut them into quarters.
    • Heat oil in a kadhai, add all the whole spices such as cumin seeds, cardamom, cinnamon and bay leaf. Let the spices splutter.
    • Now add the onion paste and let it reduce. Once the onion paste is 70 percent cooked, add ginger garlic paste.
    • Once this masala starts getting brown, its time to add fresh tomato paste and let it cook.
    • At this stage add the powdered spices such as coriander powder, turmeric and red chilli. Cook the masala till it starts leaving oil.
    • Now add the mushrooms and green peas, let them cook. They will leech out water, allow them to soften.
    • At this stage add a cup of water and let the gravy simmer. Once everything comes together, add two teaspoons of Knorr aromat masala and adjust the seasoning by adding salt.
    • Finish the dish with toasted and crushed kasuri methi. Also add in a cream to add to the richness.
    • Top it up with fresh coriander leaves and serve.

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