Mushroom Masala is a popular Indian dish that is made with button mushrooms cooked in a spicy onion-tomato based gravy. The flavoursome curry is usually served with roti, naan or rice. This is a perfect dish for mushroom lovers and can be a delightful treat in any main course meal. The succulent mushrooms when cooked with all the aromatic spices, make up a lip-smacking dish. It has a high protein content from the mushrooms and is both vegetarian and vegan-friendly.
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200g
1
2
1
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
2 tablespoons
Rinse the mushrooms carefully and chop them into slices.
Heat oil in a pan, add cumin seeds and let it splutter.
Add finely chopped onions, green chilli to the oil, and saute until onions turn golden brown.
Add ginger-garlic paste to the onions and saute until raw smell goes away.
Now, add pureed tomatoes along with all the spices (coriander powder, turmeric powder, red chili powder, and salt) and cook till oil separates.
Add the chopped mushrooms to the pan and mix well with the masala. Cover and cook for 5-6 minutes. The mushrooms will leave some water.
Once the water has evaporated, add garam masala to the mushroom and mix well. Cook for another 2-3 minutes.
Serve hot garnished with chopped coriander leaves.