Mushroom masala

• Servings: 4-5
• Preparation time: 10 minutes.
• Frying time: 16-17 minutes.
• Cooking time: 4-5 minutes.
• Total time: 15 minutes.

Mushrooms have become a beloved staple in our family’s culinary traditions, cherished for their unique texture and rich, earthy flavour. One of our all-time favorite meals is Mushroom Masala, where the mushrooms absorb the aromatic spices and create a dish that’s both comforting and satisfying. Beyond their delightful taste, mushrooms are packed with nutrients, making them a healthy addition to our diet.

I already uploaded  many recipes from mushroom as Mushroom Palak, Mushroom Coco Pulao, Garlic Black pepper Mushroom, Mushroom Fritters, Creamy Mushroom and Walnut Soup etc.

Mushroom Masala is a rich and flavourful Indian dish which is delicious with earthy taste of mushrooms in a spiced, creamy gravy. This dish is a favorite in many households and restaurants due to its robust flavours and the delightful texture of mushrooms. Perfectly cooked mushrooms are simmered in a fragrant masala made with onions, tomatoes, ginger, garlic, and a blend of traditional Indian spices. The result is a comforting and aromatic dish that pairs beautifully with Rice, Naan, or Roti. Mushroom Masala is not only a treat for the taste buds but also a nutritious option, providing a good source of protein, vitamins, and minerals. Whether served at a festive occasion or as a part of a simple meal, this dish never fails to impress.

It has large amount of vitamin D2, excellent source of vitamin B.

Ingredients:

• Mushroom: 300gm
• Onion: 2 no. (Small)
• Tomato: 1no. (Small)
• Ginger paste: 1 teaspoon
• Garlic paste: half teaspoon
• Green chilli: 2 no.
• Oil: 2 table spoon
• Cumin seed: half teaspoon
• Garlic: 2 flake
• Bay leaf: 2 no.
• Clove: 2 no.
• Cinnamon: 1” piece
• Green cardamom: 1 no.
• Mace: 1 small piece
• Black pepper: 8-10 no.
• Curd: 1 tablespoon
• Fresh cream: 1 tablespoon (optional)
• Salt: 1teaspoon
• Turmeric powder: 1 teaspoon
• Red chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: one forth teaspoon
• Fresh coriander leaves: 2 tablespoon (chopped)
• Water:  half cup

Preparation:

1. Peel off the each mushroom, chop into two halves.
2. Peel off and chop the garlic in three to four pieces each.
3. Cut onion, green chilli and tomatoes into small pieces. Keep aside.

Method:

1. Heat oil in a pan till smoke comes.
2. Put bay leaf, whole Garam masala (green cardamom, mace, clove, black pepper and cinnamon),
3. Cumin and chopped garlic fry till garlic become light brown.
4. Add green chilli, and onion, brown the onion on high flame. (About2-3minutes)
5. Add chopped tomato, ginger paste, continue to fry on medium low flame for couple of minutes .
6. Add mushroom, chilli powder, coriander powder. Reduce to low flame.
7. Fry till liquid dries up (about 5-6 minutes).
8. Add fresh cream, stir it.
9. Add salt and continue to cook for another 2 minutes.
10. Add curd, stir continuously on low flame till oil separate from the masala.
11. Add hot water. Close lid.
12. Reduce to lower heat and cook for 3- 5 minutes.
13. Add Garam masala powder and chopped coriander leaves and put off the flame..
14. Serve hot with Roti or Paratha.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Mushroom masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.