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Bowl of homemade Pepper Mushroom Masala garnished with fresh curry leaves

30minutes Pepper Mushroom Masala Gravy

A simple and flavorful Pepper Mushroom Masala made with fresh mushrooms and homemade pepper masala. It can be served as a gravy or cooked down into a dry masala, making it a perfect side dish for chapati, roti, dosa, idli or ghee rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: south indian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Mushroom
  • 200 g mushrooms
  • Oil as needed
  • 1 medium onion sliced
  • 1 sprig curry leaves
  • Salt as needed
Masala Paste
  • 1 Small onion
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper
  • 1 tbsp coriander seeds lightly roasted
  • 1- inch ginger
  • 10 garlic cloves
  • 2 cloves
  • 2 cardamom pods
  • Little water for grinding
Cashew Paste
  • Cashews as needed
  • Water for soaking and grinding

Equipment

  • cooking pan

Method
 

  1. Clean, wash and cut the mushrooms into medium-sized pieces.
  2. Grind the small onion, fennel, cumin, pepper, coriander, ginger, garlic, cloves and cardamom with a little water to make a smooth masala paste.
  3. Soak the cashews in water and grind them into a smooth paste.
  4. Heat oil in a pan and sauté sliced onion and curry leaves until the onion turns golden brown.
  5. Add the ground masala paste and sauté until the raw smell goes away, the colour darkens slightly and the oil starts separating.
  6. Add the mushrooms and mix well. Cover and cook for about 5 minutes.
  7. Add the cashew paste, mix well and cook for another 10 minutes.
  8. For a gravy, stop cooking when you reach the consistency you like.
  9. For a dry chukka, continue sautéing until the extra moisture reduces and the masala coats the mushrooms well.

Notes

Mushrooms release their own water while cooking, so you don't need to add much water.
Adjust the amount of pepper according to your taste.