MUSHROOM MASALA
Mushroom Masala/ Mushroom curry is an Indian style curry made with mushrooms, onion, tomatoes, spice mixture, herbs and a bit of cream or coconut milk. The flavorful, tasty and creamy curry is enjoyed with naan, paratha, roti or rice.
Ingredients
- 250 g mushrooms
- 1 cup onion finely chopped
- 2 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp green chilli minced
- 1 tbsp oil
- 1 tbsp ghee or oil
- 2 tbsp cashew or almond powder
- 1 cup tomato puree
- 1 tsp garam masala
- ½ tsp turmeric powder
- ¼ tsp asafetida optional
- ½ tsp sugar
- 1 tsp salt
- 1 tbsp kasuri methi dried fenugreek leaves
- ¼ cup water
- ¼ cup coconut cream or cooking cream
- 3 tbsp fresh coriander chopped
Instructions
- Heat oil and ghee in a wide pan over medium heat.
- When the oil becomes hot, add the chopped onion and stir fry till it becomes soft and slightly brownish.
- Add garlic paste and stir fry for a minute.
- Add ginger and chilli pastes. Stir fry for a few seconds.
- Add asafetida, turmeric powder and the cashew nut or almond powder. Stir fry for a few seconds.
- Add tomato puree, salt and sugar. Mix well. Cover the pan and allow the sauce to cook for at least 2-3 minutes.
- The sauce will be cooked by now. Add chopped mushrooms and garam masala.
- Mix well. Cover the pan and allow the mushrooms to cook for 5 -7 minutes. The mushroom will at this point release a bit of water. In between remember to stir the curry so that it does not stick to the bottom of the pan.
- Add water and kasuri methi. Mix well. Cover the pan again and let the masala cook for 2-3 minutes.
- Open the lid, mix the mushroom masala. Add coconut cream and mix well.
- Add chopped coriander and Mushroom Masala is ready to be served with rice, paratha, naan or roti.
Notes
- Adjust spices according to your taste.
- Can easily add sweet corn, peas, chickpeas, beans, paneer along with the mushrooms to make a different kind of masala.
- Can replace the nut powder with chickpea flour if you have nut allergies.