Mushroom Kaju Masala is a popular restaurant style dish that combines white button mushrooms with Cashewnuts into a thick, smooth and creamy gravy.
Often cleaning mushrooms is a challenge and many of us try to clean it by soaking in a bowl of water which is not a correct way to clean mushrooms. Mushrooms have a very spongy texture and can quickly absorb lot of extra moisture. If such mushrooms are used in your preparations, they may discharge all the extra moisture in gravy thereby making the preparation watery and bland. As part of this preparation, we have made video on “How to clean mushrooms in a correct way”. I would urge you to watch this video, before you try any preparation with mushrooms.
Making restaurant styled gravy from scratch is a tedious job but this task can be simplified if you make masalas beforehand and store it in refrigerator. This is exactly what most of the cooks do in a restaurant kitchen. As part of this recipe, we have demonstrated few important masalas that are part of a restaurant Kitchens-Onion Masala also known as Bhuna masala, Kaju paste or Cashewnut paste.
Bhuna Masala or Onion Masala is a base of any restaurant styled gravy. This masala is repeatedly used in tons of different dishes. In a restaurant Kitchen, cooks often make this masala in Kgs and store it in refrigerator. You may want to check out our video on making this masala paste and storing it in refrigerator. I am planning to make a video on how to make and store important masala pastes that are used in a restaurant kitchen.
This silky smooth and creamy gravy can be relished with Roti, Parathas, steamed rice or Jeera Rice. It may also go well with subtly flavored Pulaos like Matar Pulao or Patiala Pulao.
Make this delicious restaurant style preparation for your guests or family and do share your feedback with us in comment section below.
- 250 gms Button Mushrooms
- 2 Large=200gms Onions-finely chopped
- 1 Cup=150gms Cashewnuts (75 gms Cashewnuts soaked in hot water, 50gms Cashewnuts for gravy, 25 gms Cashewnuts for Garnishing)
- For Onion Masala: -
- 1 Large=100gms Onion-sliced into lengths
- 4-5-inch Ginger root (30gms)
- ¼th Cup=50gms Garlic
- 2 Bay leaf
- 1 tsp Sugar
- Other Ingredients: -
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Powder
- 1½ tsp Garam Masala Powder
- 1 tbsp Tomato Ketchup
- 4-5 Green Chilies-finely chopped
- Cooking Oil
- For Garnishing: -
- 2 tbsp fresh Coriander Leaves-finely chopped
- 1 tbsp Fresh Cream
- 2 tbsp=25 gms fried Cashewnuts
- We will make Onion masala paste. In a large Pan, boil 1.5 Cups of water. Add sliced Onions in water, chopped Ginger, Garlic. Boil all ingredients for 5 mins. This masala is often used in Restaurant gravys and is known as Bhuna Masala. Onion, Garlic and Ginger are boiled in water and then made into a paste and then this masala is fried in Oil. In restaurant, Bhuna Masala is the base of many gravies. Bhuna masala is made in large quantity and used in gravy preparations.
- We have boiled Onions, garlic and ginger for 5 mins to get rid of raw smell. Remove from Pan. Allow Bhuna Masala ingredients to cool down completely.
- Meanwhile, we will make Cashew paste. Transfer soaked Cashewnuts to a grinder jar. Add some water and grind into a fine and thick paste. Fine and thick Cashewnuts paste is ready and we have used ¼th Cup water for making this paste.
- Let's now make Onion masala paste. Grind boiled ingredients into a fine paste. We may use water only if required. Fine and thick Onion Masala paste. We have not used any water for grinding it into paste.
- In a large pan, heat 3 tbsp Oil. Add Bay leaf. Add Onion masala paste and Sugar. Sugar enhances the taste of masala. Mix well and cook Onion masala until it gets cooked completely. We have cooked this Onion Masala on medium-high heat for 10 mins. This Masala has now become brown in color and also doesn't stick to the bottom of pan. Masala is now ready. You can refrigerate this Bhuna Masala for 7-8 days and use in your restaurant style gravys. Remove from the Pan
- We have cleaned the mushrooms. Check out our video on "How to clean the Mushrooms" (https://youtu.be/2jz3KyOe3I8)
- Cut each Mushroom into halves. Mushrooms are ready. Onion Masala paste and cashewnut paste are also ready. Let's start with the gravy.
- Heat 3-4 tbsp Cooking Oil in a Pan. Fry Mushrooms in this Oil until mushrooms become lightly brown in color. We have fried mushrooms for about 4 mins. Remove from Oil
- In the same Oil, add chopped Onions and fry until Onions become light brown in color (7-8 mins). Onions have become light brown in color and tender in texture. Add Cashewnuts (50gms) and fry for a min. After a min, add Onion Masala paste.
- Add Turmeric Powder and chopped Green Chilies. Mix well for about 2 mins.
- After 2 mins of cooking, add Coriander Powder, Salt to taste and cook for a min. Now, we will add Cashewnut paste. Always remember to loosen Cashewnut paste with 1-2 tbsp of water before adding it to pan. If you fail to loosen the cashewnut paste, it may turn into lump and may spoil your gravy.
- Add some water (1/4th Cup) while cooking. Add Tomato Ketchup and mix well. Cook for few mins. We have cooked the masala for 2-3 mins on medium heat. You can see Oil oozing out from the masala. Add fried Mushrooms and Garam Masala Powder. Check our Channel for Homemade Garam Masala recipe (https://youtu.be/GrTIElqh1O4). Mix well
- Now, we will adjust the consistency of gravy by adding hot water. We have added 1½ Cups of hot water. Allow the gravy to boil on high heat. As gravy begins to boil, stir the gravy. Cover and Cook on low heat for 2-3 mins. After 2-3 mins, uncover and check.
- Mushroom Kaju Masala is now ready. Keep the gravy covered until serving
- Mushroom Kaju Masala is served now. Garnish with chopped Coriander leaves, fresh cream and fried Cashewnuts. This silky smooth gravy can be relished with Naan, Parathas and Jeera rice
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