Mushroom Curry _ Vegan Indian Recipe.mp4

Namaste! Welcome to my channel Foodatomic. First of all, I would like to thank everyone watching these videos and giving so much love to this channel. There is this misconception that vegan food is about eating salads or eating not so tasty food items. Well, we are here to change it and we will be preparing yet another mouth-watering dish called Mushroom Masala. So without further ado, let's see the ingredients for Mushroom Masala. We would need mushrooms 300-400 grams, 1 large onion, 1 medium tomato, 2 inches of ginger, garlic cloves 6-7, 30-40 grams of parsley or coriander, 3-4 tablespoons of cashew paste. Apart from my main ingredients, I would also need oil, salt, some ground spices, and some powdered spices. I will list the measurement of all the ingredients in the description box below. So let's start by finely chopping the mushroom. Here I am using canned mushrooms but if you have fresh ones, they are even better. I try to make a lot of mushroom recipes as they are a great source of vitamin D. Once all the mushrooms are chopped, we will grate the garlic cloves. Alternatively, you can also chop them into thin slices. Here we are using around Now let's chop the parsley leaves. You can replace parsley leaves with coriander leaves. Now add 3-4 tablespoons of oil to a hot pan. Once the oil is hot, we will add our ground spices. We are using 2 cardamoms, 5-6 black pepper, and 1 medium cinnamon stick. Then we will add and let them cook for a minute in low heat. Now add 1 large finely chopped onion to the pan and mix everything together. Let the onion cook at medium or low heat for 10-12 minutes until it turns golden brown. Do not add anything till the onion is really soft and it looks something like this. Make sure to mix it occasionally so it doesn't stick to the pan and burn. Now go ahead and add the grated garlic clove and the grated ginger and mix everything together. If you have ginger-garlic paste at home, then you can use that instead. Cook it for 2-3 minutes on medium or low heat. Time to add the spices. We are adding 1 third of a teaspoon of turmeric powder, red chilli powder half teaspoon, cumin powder half tablespoon, and coriander powder half tablespoon and now mix everything together. Cook the mixture for 1 minute on medium heat. Now add the paste of 1 medium tomato or you can also use 1 bowl of tomato puree instead. Mix everything nicely and let it cook for 7-10 minutes on medium heat till the oil starts to release from tomatoes. Stir it from time to time to make sure that the mixture doesn't burn or stick to the pan. As you can see now the oil starts to ooze out from the vegetables. Now go ahead and add 300-400 grams of chopped mushrooms followed by 2-3 teaspoons of salt or salt as per taste and then mix everything together. Let this cook for 3-5 minutes on low heat. Now add 1 bowl of water or the amount of water you would need as per your gravy. Mix everything together and let it cook for 5 minutes on medium heat. Once you see that the gravy starts to boil, go ahead and add 3-4 tablespoons of cashew paste. You can also use vegan cream instead of cashew paste or even substitute it with some cashew powder. Cashew paste will add thickness and richness to the gravy. Let it cook for 2-3 minutes on low heat and then go ahead and add 1 teaspoon of garam masala powder followed by the chopped parsley leaves. Mix everything together and then let it cook for a minute then switch off the flame. The mushroom masala is ready guys. It's full of flavors and so mouth-watering. It's a great recipe for parties and you can enjoy it for lunch or dinner with some rice, chapati or naan. It's a real crowd pleaser. So if you like this vegan or vegetarian recipe, please give it a thumbs up and don't forget to subscribe my channel Foodatomic. Also click on the bell icon to receive regular notifications from us. Do try this recipe at home and let me know your feedback in the comment section. Once again, I would like to thank each one of you for joining me in this amazing vegan journey. I will see you next time with a new vegan recipe. Until then, stay safe, stay at home. Bye.