Kaju Mushroom Masala is a delicious, flavourful every day Indian curry that goes well with roti, naan or rice. Bonus its a vegan, paleo and naturally gluten-free recipe.
Heat oil in a pan. Add mustard seeds to the hot oil. Once it splutters add the split urad dal and hing. And when it turns golden brown add ginger garlic paste. Saute till raw smell goes. (About 2 minutes).
Add finely chopped onions and cook until brown. Add the tinned tomatoes.
Once some of the moisture from the tomatoes is gone, add turmeric powder, sugar and sambhar powder. Cover the pan and cook till everything comes together like a masala. Keep stirring occasionally. This would take approximately 5-7 minutes.
Add little water at this stage if you find the curry to be dry. However bear in mind that mushrooms release little water on coming in contact with salt in the cooking process. So take care while adding water. (I didn't add any)
Add the cashew nuts and curry leaves. And cook for about a minute or so.
Add the sliced mushrooms and salt to taste. Cook until the mushrooms is cooked. (The mushroom will lose moisture and shrink in size; it would take about 3 minutes to cook your mushroom).
Serve your Kaju Mushroom Masala piping hot with rice, roti or naan.