Mushroom masala recipe | Mushroom curry

Mushroom masala is a simple side dish item prepared for Indian bread and dosa and even as a side dish for pulao.

This mushroom curry is very delicious yet simple one to prepare.

All types of edible mushrooms contain a considerable amount of protein and fiber. They also contain powerful antioxidants, which helps to support the immune system and prevent damage to cells and tissues.

Mushrooms are low in calories, are great sources of fiber, which is good for plant-based diets. The health benefits of Mushrooms include relief from high cholesterol levels, breast cancer, prostate cancer, and diabetes.

Mushrooms are useful for many cosmetic benefits including slowing down of premature hair loss and balding. Consuming this mushroom masala hydrates skin and considered as body’s internal moisturizer.

Today I have used fresh button mushroom for making this mushroom masala. I have given the cleaning procedure of Mushroom, which is very easy to follow.

You may like my other veg gravies/curries:

Tomato kurma

Vegetable Korma

Matter Paneer

Dal

Let us see the detail description.

Mushroom masala recipe/mushroom curry

Sangskitchen

Mushroom masala is a simple side dish item prepared for Indian bread and dosa and even as a side dish for pulao.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Calories 200 kcal

Ingredients

  

1x2x3x

Ingredients:

• 200 g fresh mushroom
• 2 big onions
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp coriander powder
• 1/2 tsp Garam Masala or fennel powder
• 1 large tomato
• 1 tsp salt or as required

To temper:

• 1 tbsp oil
• 1/2 tsp mustard or jeera
• 1/2 tsp fennel seeds

To make paste:

• 1 tbsp rice flour +Half cup water
• or
• 1 tbsp fresh cream or cashew paste

Instructions

 

Preparation:

How to clean the mushrooms:

• Sprinkle 2 tablespoons of rice flour on mushrooms and apply on them evenly.
• Wait for 5 minutes, now rinse with clean running water thoroughly.
• Chop and keep aside.

Recipe to prepare mushroom masala:

• Heat oil in a pan, adjust seasoning let them splutter.
• Add chopped onions and fry them in oil.
• When onions turn to light brown color, add ginger garlic paste and sauté to remove the raw flavor.
• Add all the spice powders and chopped tomato.
• Now add salt required for the gravy. Salt helps in cooking tomatoes fast.
• Cook tomatoes until soft texture. You can add a tbsp of water to cook the spice powder masala. This avoids burning of the powders.
• Add chopped mushrooms and mix well.
• Mushroom has it’s own water, so no need to add extra water. Keep the flame in medium flame, close with a lid and cook the mushrooms just for five minutes.
• After 5 minutes you can pour ¼ cup of water if needed. Now add the rice flour paste prepared at first and mix with the masala. This is basically to give nice texture and body to the gravy. You can replace this rice flour mix with fresh cream or cashew nut paste for even richer taste.
• Cook rice flour mix with mushrooms for 5 minutes. Adjust water quantity as required for the curry.

  Serve with plain hot rice, dosa or roti.

Notes

Tips/notes: 1. Use always fresh mushrooms. 2. Make sure to clean mushrooms thoroughly before using. 3. Seasoning is purely own choice. I preferred south touch, so I added mustard seeds today. You can use only fennel or jeera or cinnamon. 4. You can use fresh cream or cashew paste. 5. Cleaning with rice flour is to give crisp texture to the mushroom and it removes all impurities thoroughly from the soft slippery outer layer.

Nutrition

Calories: 200kcal

Keyword kalan masala, mushroom gravy, mushroom masala

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Pictorial:

Preparation:

How to clean the mushrooms:

• Sprinkle 2 tablespoons of rice flour on mushrooms and apply on them evenly.
• Wait for 5 minutes, now rinse with clean running water thoroughly.

• Chop and keep aside.

Recipe to prepare mushroom masala:

• Heat oil in a pan, adjust seasoning let them splutter.

• Add chopped onions and fry them in oil.
• When onions turn to light brown color, add ginger garlic paste and sauté to remove the raw flavor.

• Add all the spice powders and chopped tomato.

• Now add salt required for the gravy. Salt helps in cooking tomatoes fast.
• Cook tomatoes until soft texture. You can add a tbsp of water to cook the spice powder masala. This avoids burning of the powders.

• Add chopped mushrooms and mix well.

• Mushroom has its own water, so no need to add extra water. Keep the flame in medium flame, close with a lid and cook the mushrooms just for five minutes.
• After 5 minutes you can pour ¼ cup of water if needed. Now add the rice flour paste prepared at first and mix with the masala. This is basically to give nice texture and body to the gravy. You can replace this rice flour mix with fresh cream or cashew nut paste for even richer taste.

• Cook rice flour mix with mushrooms for 5 minutes. Adjust water quantity as required for the curry. Mushroom masala is ready.

• Serve with plain hot rice, dosa or roti.

Tips/notes:

1. Use always fresh mushrooms.
2. Make sure to clean mushrooms thoroughly before using.
3. Seasoning is purely own choice. I preferred south touch, so I added mustard seeds today. You can use only fennel or jeera or cinnamon.
4. You can use fresh cream or cashew paste.
5. Cleaning with rice flour is to give crisp texture to the mushroom and it removes all impurities thoroughly from the soft slippery outer layer.