Skip to main content

Mushroom Masala

mushroom Masala
Mushrooms in a creamy garlic gravy.  An easy, yet tasty and comparatively quicker recipe.

Ingredients:
Button Mushrooms - 340 gms
Onion - 1 big
Tomatoes - 2 medium
Garlic - 5 big cloves
Dry Red Chillies (Byadagi) - 8
Cashews, Almonds - 5 each
Milk - 1/2 cup
Bay Leaf - 1
Turmeric/Haldi - 1/4 tsp
Garam Masala or any spice mix - 1/4 tsp (Optional)
Cilantro/Coriander Leaves - few sprigs
Salt
Oil

How to make Indian Mushroom Masala:
  • Soak almonds and cashews in milk for about 20 minutes.  Use any nuts of your choice.
  • Wash the mushrooms well and pat them dry.  Cut them into bite sized pieces.  Roughly chop onions and tomatoes.  Finely chop cilantro.
  • Grind chopped onions, tomatoes, garlic, red chillies to a smooth paste.  Add little water if required.  Save this onion tomato paste for later.  I have used Byadagi variety of red chillies for a nice red colour.  You can use chilli powder as well.
mushroom curry
  • Grind soaked almonds, cashews with the milk to a fine paste.  Keep it aside too.
  • Heat 1 - 2 tbsp oil in a pan and stir fry the mushrooms till they turn brown.  Save them for later.
  • In the same pan, add 1 tbsp oil and a bay leaf.  After few seconds, add the ground onion tomato paste.  Saute for about 5 minutes or till it thickens.  Now add sauteed mushrooms, salt, turmeric and cook for 2 - 3 minutes.
  • Lastly, add almond cashew paste, garam masala and bring it to a boil.  Turn off the heat and add chopped cilantro.
Serve Easy Mushroom Masala with roti, naan or rice.
Labels:

Comments

  1. hamaarethoughts.comFebruary 18, 2010 at 4:45 PM

    nice reciepe ..cashews always add a delight to food!!

    ReplyDelete
  2. PreetiFebruary 18, 2010 at 5:08 PM

    Need to try this curry .... mushroom's r my fav :)

    ReplyDelete
  3. UmaFebruary 18, 2010 at 5:15 PM

    Thanks Harman and Preeti..

    ReplyDelete
  4. hamaarethoughts.comFebruary 21, 2010 at 9:37 PM

    I tried this recipe UMa today..its too good... trust me..everyone asked me how its made!!! thanks dear!

    ReplyDelete
  5. UmaFebruary 21, 2010 at 9:53 PM

    it makes me feel so good..

    ReplyDelete
  6. VaishaliFebruary 22, 2010 at 9:34 AM

    I use mushrooms a lot in my cooking too-- apart from being delicious, they are a great meat substitute. Your curry looks amazing.
    I left a longish reply to your question on wool in my "Why am I a vegan?" post. Thanks for opening up a discussion an important topic.:)

    ReplyDelete
  7. UmaFebruary 22, 2010 at 10:17 AM

    Thanks Vaishali for answering my query and hope to see you more..

    ReplyDelete
  8. Aparna M TirodkarNovember 21, 2012 at 1:47 AM

    I tried this uma...and it turned yummy...I just added 3 chillies less..as I m not fond of too spicy food...but it tasted fab...

    ReplyDelete
    Replies
    1. UmaDecember 7, 2012 at 8:42 AM

      Thanks for trying my recipe and am glad you liked it.

      Delete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more