Best Mushroom Recipe: Dhaba Mushroom Masala by Chef Ranveer Brar

Step 1: Prepare and Clean Mushrooms [00:45]

1. Combine 800g mushrooms and 1/3 cup whole wheat flour in a bowl. Gently rub the flour into the mushrooms to remove any dirt or residue.
2. Add enough water to cover, then rinse the mushrooms well.
3. Drain and pat dry. Cut each mushroom in half.

Step 2: Marinate the Mushrooms [02:46]

1. In a bowl, combine the cleaned mushrooms with 1 heaped tbsp ginger garlic paste, salt to taste, 2-3 tbsp oil, 4 roughly chopped green chillies, and 1 tbsp finely chopped coriander stems.
2. Add 1 1/2 cups of beaten curd, 1 heaped tbsp degi red chilli powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1/2 tsp cumin powder.
3. Mix well to ensure the mushrooms are coated in the marinade.

Step 3: Cooking the Curry [04:10]

1. Heat 2-3 tbsp oil in a cooking pot over medium heat.
2. Add 2-3 dried Kashmiri red chillies and 1 tsp cumin seeds.
3. Once they crackle, add 2 roughly sliced large onions. Sauté until the edges start to turn golden brown.
4. Add the marinated mushrooms to the pot. Stir gently.
5. Cover with a lid and cook on low heat for 10 minutes to allow the mushrooms to release their water.
6. After 10 minutes, remove the lid. Add 2 diced large tomatoes and cook for another 5 minutes.
7. Sprinkle with 1/2 tsp garam masala. Stir in 2 tbsp cubed butter.

Step 4: Smoking [07:11]

1. Place a piece of coal on a direct flame until it is burning red.
2. Carefully place the hot coal in a small metal bowl and place this bowl inside the center of the pot with the curry.
3. Pour 1 tsp of ghee over the hot coal and immediately cover the pot with a lid for a couple of minutes to infuse the dish with a smoky flavour.
4. Remove the coal, garnish with fresh coriander sprigs and a few cashewnuts before serving.