Mushroom Masala

Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice ūüôā

Mushroom masala noorsrecipes


  • Button Mushrooms – 300 gms
  • Onion finely chopped – 1 large
  • Tomato ¬†– 1 large
  • Ginger garlic paste – 3/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – t tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Cashew nuts – 2 tbsp
  • Kaoori Methi – 1 tsp
  • Fresh cream- 2 tbsp
  • Oil – 2-3 tbsp
  • Salt as required


  • Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes, ¬†ginger garlic paste and cashew and grind them into a smooth paste. (you can ¬†add almonds instead of cashews. Soak, peel and then grind).
  • Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.
  • Add kasoori methi and fresh cream and cook for another 2-3 minutes.
  • Serve hot with butter kulchas or Zeera rice.




Dal Makhni

dal makhni noorsrecipes
  • Black Gram / Urad whole¬†– 1 cup
  • Finely chopped onions – 1 large
  • Tomatoes – 2 medium
  • Ginger-garlic paste¬† – 1 tsp
  • Slit green chillies – 3
  • Cumin seeds /¬†zeera¬†– 1tsp
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi –¬†3/4 tsp
  • Finely chopped coriander¬†leaves – 2 tbsp
  • Fresh cream – 1/2 cup + 1 tsp for garnish
  • Butter – 4 tbsp
  • Oil –¬†2 tbsp
  • Wash and soak black gram over night. Pressure cook with 2-3 glasses of water for about 2 whistles. Do not over cook unless you like it that way
  • Add 3 tbsp of butter and 1 tbsp oil (adding oil helps the butter from burning) in a kadai
  • Add cumin seeds, once it crackles add the onions and fry till¬†slightly brown. Meanwhile dice the tomatoes and make a puree
  • ¬†Ginger-garlic paste to be added now and fried till the raw smell goes and onion is golden brown
  • Add the tomato puree and fry well. Add red chili powder, garam masala powder,¬†green chillies¬†and mix well. Cook until the masala is done
  • Now add the black gram along with the water in which it was cooked. This dal is best when the consistency is thick. Make sure you add water only to¬†that extent.¬† Allow it to cook for a few minutes in the masala
  • ¬†Add fresh cream¬†and¬†cook for about 2-3 mins
  • ¬†To temper, heat 1 tbsp butter and 1 tbsp oil in a small¬†pan. Add kasoori methi, fry it for a few seconds and pour it on the Dal. This gives an amazing aroma¬†and flavor
  • Garnish¬†with 1¬†tbsp of fresh cream¬† and coriander leaves
  • Serve hot with rotis ūüôā