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Mushroom gravy is the ultimate comfort food—earthy, savory, and bursting with flavor. Whether you're serving it over rice, naan, toast, or mashed potatoes, this dish brings cozy vibes to your plate. It’s a favorite for vegetarians and meat-lovers alike.
Ingredients
For the gravy base:
200g mushrooms (button or cremini), sliced
1 medium onion, finely chopped
2 tomatoes, pureed (or ½ cup tomato puree)
1 tbsp ginger-garlic paste
2 green chilies, slit (optional)
2 tbsp oil or ghee
1 tbsp butter (optional for richness)
Salt to taste
Fresh coriander for garnish
Spices:
½ tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric
1 tsp red chili powder (adjust to taste)
½ tsp garam masala
1 tsp kasuri methi (dried fenugreek, optional)
For creaminess:
2 tbsp fresh cream or ¼ cup cashew paste (for a vegan option)
Instructions
Sauté Base Aromatics:
Heat oil in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies. Cook until raw smell fades.
Cook Tomatoes & Spices:
Add tomato puree and cook until the oil starts separating from the masala. Mix in turmeric, coriander powder, and red chili powder. Stir and cook for a couple of minutes.
Add Mushrooms:
Add sliced mushrooms. They will release water—cook until mushrooms are soft and water is mostly absorbed.
Make It Creamy:
Stir in cream (or cashew paste for vegan version). Add salt and garam masala. Simmer for 5 minutes. Sprinkle kasuri methi at the end for extra flavor.
Garnish & Serve:
Top with fresh coriander. Serve hot with jeera rice, chapati, naan, or mashed potatoes.
Tips
Want a thicker gravy? Blend the onion-tomato base before adding mushrooms.
Love spice? Add a dash of black pepper or a green chili tadka at the end.
Want it vegan? Use oil and cashew paste instead of ghee and cream.
Source : Oh Women
