Spicy Mushroom Gravy

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This spicy mushroom gravy is about to become one of your favourite recipes, it is wonderfully comforting, richly satisfying and amazingly flavourful. 

mushroom gravy served in bowl with bowl of rice aside

Mushroom is my favourite veggies all time, it is high in protein, low in calories and you can make endless recipes out of it. 

This mushroom recipe with gravy recipe is super spicy with extra flavours of freshly roasted spices. You will be blown away by the flavours of this spicy mushroom gravy.

Do try and let me know how it turned out! 

Why this recipe works: 

 You will love the flavours of freshly roasted spices 

 Can be served with rice, dosa or idly 

 Easy to make the recipe

Related Recipes: For All Gravy Recipes

How to make mushroom gravy with step by step pictures:

To dry roast:

fennel seeds, dry redchilles, coriander seeds, pepper corns are taken in plate
To Dry roast: I have taken 4 dry redchilles, 1 tbs pepper corns, 1 tsp coriander seeds and 1 tsp fennel seeds
spices are dry roasted in white saute pan
Over a low-medium heat, In a saute pan add one by one and roast for few seconds until they are toasted well.
spices are added to blender
Add to a blender
spices are ground to a fine powder in blender
Once it comes to room temperature, grind to a fine powder. Keep aside until we use it.
curry leaves are being sauted in oil in a white saute pan
Heat up 1 tbs of oil over a medium heat, add sprigs of curry leaves. Let it splutter for few seconds.
chopped onions are being added to curryleaves in white saute pan
Add 1 chopped onions and salt saute for 1 or 2 mins
ginger garlic paste is being added to onions sauted in white pan
Add 1 tbs of ginger garlic paste saute until the raw smell disappears. The ginger garlic paste tends to stick to the bottom the pan, so keep stirring.
diced tomato are being added to onions in saute pan
Add 1 chopped tomato and cook till the tomatoes turns mushy.
spice powders are being added to onions in saute pan
In goes the ground spice powders
spices are cooked in white saute pan
Give a good mix . If the masalas are sticking to bottom of your pan, add little water to de-glaze it. Cover and cook for 2 to 3 mins.
diced mushroom is being added to white saute pan
Now add in chopped mushroom
Mushroom is cooked with spices in white saute pan
Gently mix the mushroom with the masala. Cover and cook for 8 to 10 mins over a low-medium heat. ( keep stirring occasionally)

Mushroom gravy is ready to be served.

mushroom gravy is served in bowl with bowl of rice aside

Tips to make best spicy mushroom gravy:

1.Buy your mushroom which is fresh and firm.

2.Make sure to Roast your spices to a nice golden brown, over roasting the spices might give you a bitter taste.

3.Make this recipe in gingelly oil that gives you more flavours.

4.Mushroom retains water when it’s cooked, so make sure to add less water if you want the gravy to be thick.

FAQ: 

1.How do you serve Mushroom recipe with gravy? 

This mushroom gravy can be served with rice, idly or dosa

2.How long can I store mushroom gravy recipe? 

Store in an air-tight container and can be refrigerator for 3 days. 

3.Can I add any other vegetables? 

Yes, vegetables like capsicum, cauliflower, broccoli, potato can be used. You can use paneer/ cottage cheese as well.

close up shot of mushroom gravy with wooden spoon

Similar Recipes you would like to try:

 Chettinad Mushroom Sukka

 Poricha Kuzhambu 

 Kashmiri Dum Aloo

 Appalam Kootu Recipe

 Punjabi Matar Paneer 

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spicy mushroom gravy


  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This spicy mushroom gravy is about to become one of your favourite recipes, it is wonderfully comforting, richly satisfying and amazingly flavourful. 


Ingredients

Scale
  • 4 dry red chillies
  • 1 tbs pepper corns
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tbs Gingelly oil
  • 1 sprig curry leaves
  • 1 onion
  • 1 to mato
  • 1 tbs ginger garlic paste
  • 1.5 cups mushroom
  • 1 tsp salt

Instructions

  1. To Dry roast: I have taken 4 dry redchilles, 1 tbs pepper corns, 1 tsp coriander seeds and 1 tsp fennel seeds
  2. Over a low-medium heat, In a saute pan add one by one and roast for few seconds until they are toasted well.
  3. Add to a blender
  4. Once it comes to room temperature, grind to a fine powder. Keep aside until we use it.
  5. Heat up 1 tbs of oil over a medium heat, add sprigs of curry leaves. Let it splutter for few seconds.
  6. Add 1 chopped onions and salt saute for 1 or 2 mins
  7. Add 1 tbs of ginger garlic paste saute until the raw smell disappears. The ginger garlic paste tends to stick to the bottom the pan, so keep stirring.
  8. Add 1 chopped tomato and cook till the tomatoes turns mushy.
  9. In goes the ground spice powders
  10. Give a good mix . If the masalas are sticking to bottom of your pan, add little water to de-glaze it. Cover and cook for 2 to 3 mins.
  11. Now add in chopped mushroom
  12. Gently mix the mushroom with the masala. Cover and cook for 8 to 10 mins over a low-medium heat. ( keep stirring occasionally)

Notes

Tips to make better spicy mushroom gravy: 

1.Buy your mushroom which is fresh and firm

2.Make sure to Roast your spices to a nice golden brown, over roasting the spices might give you a bitter taste.

3.Make this recipe in gingelly oil that gives you more flavours.

4.Mushroom retains water when it’s cooked, so make sure to add less water if you want the gravy to be thick.

  • Category: curry, gravy, gravy veg
  • Cuisine: Indian, south Indian

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