The flavorful mushroom masala has all the beautiful aromas of Indian cuisine blended in it and makes a super-satisfying meal with Indian bread or plain white rice!
It has been long since I have shared an Indian vegetarian curry recipe here in my blog. I do cook vegetarian curries for our regular meals but sometimes don’t get enough scope to get the flawless picture of the creations and hence they do not make it to the blog. Thankfully my hub got some perfect shots of this aromatic mushroom masala curry and I am really happy to share it with you today!
Mushroom masala is a typical Indian curry with right balance of spices and nice assortment of vegetables. It’s neither too spicy nor too bland but at the same time you can play up with the spice level as per your liking. Mushroom masala is best accompanied with fluffy Indian bread like phulka or naan as per my personal choice; but yes, you can enjoy it with plain white rice too!
I love mushrooms a lot and you can see that from the array of mushroom recipes in my blog. My favorite from that lot is achaari mushrooms which is tangy, spicy & full with typical flavors of Indian pickles; the rosemary sautéed mushrooms are in close competition too! Mushrooms are quite a regular affair in our home and I keep on looking for new recipes to try with this healthy and delicious ingredient.
If you are new with mushrooms and looking for an Indian recipe to cook with it, then you have come to the right place. This mushroom masala recipe will help you make a tasty meal for lunch or dinner and that too without any complication. The base of the mushroom masala gravy is same as any other Indian masala curry – onions, ginger, garlic and tomato! These aromatics create such a magical combination which is beyond any explanation and the aroma of sautéing these in oil is simply out of the world! Don’t you agree with me?
Just a quick tip before leaving you with the recipe. If you are not sure how to clean button mushrooms (the type which I used in this recipe), then you can follow what I do. I do not wash mushrooms in water as being spongy in nature mushrooms soak up too much water and tastes soggy after cooking. I wipe clean the mushrooms using a lightly damp kitchen towel to get rid of all the dirt and that’s all you have to do.
Mushrooms are really great source of vitamin D which is very rarely available in food. And as mentioned above, being spongy in nature, they soak up any kind of flavor very easily and effortlessly. That’s the very reason they taste equally good in Indian mushroom masala as well as in zucchini mushroom quiche; it’s a very user-friendly ingredient if I may say so with endless possibilities! Now over to the recipe of quintessential mushroom masala!
- Button mushroom – 200 gms
- Onion – 1, large
- Tomato – 2, large
- Green bell pepper – 1, large
- Green peas – ½ cup, boiled or frozen
- Green Chilli – 2 to 3, chopped
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Coriander powder – 1 tsp
- Cumin seed powder – 1 tsp
- Red Chilli powder – ½ tsp
- Garam Masala – ½ tsp
- Vegetable oil – 2 to 4 tbsp
- Fresh coriander leaves to garnish
- Cut the onions into chunks. Chop tomatoes and dice the bell pepper into 1 inch pieces. Wipe clean the mushrooms and half or quarter them depending on their size.
- Heat oil in a skillet and add the ginger paste, garlic paste and onions. Sauté them for few minutes until onions turn little translucent.
- Now add bell pepper and chopped tomatoes and stir fry them for 5 to 10 minutes on medium-low flame.
- Next goes the seasoning ingredients – coriander powder, cumin seed powder, garam masala, red chilli powder and finely chopped green chillies. Season it with salt to taste and cook everything for a couple of minutes until the spices are well sautéed. You can add a splash of water to avoid burning the spices.
- Add the chopped mushrooms and mix well ensuring the spices coat the mushrooms all over. Cover it and cook on low for 10 to 15 minutes until the mushrooms are thoroughly cooked.
- Finally add boiled or frozen green peas and cover it for one more minute. Sprinkle the chopped fresh coriander leaves and serve the mushroom masala with roti or naan .