MUSHROOM MASALA
Mushroom masala is a delicious Indian style mushroom curry that is full of flavors. This creamy curry is made by cooking mushrooms in a smooth onion tomato gravy flavored with Indian spices and balanced with cream.
Provided by Vandana Chauhan
Categories Main Course
Time 35m
Number Of Ingredients 21
Steps:
- Heat around 1/2 tablespoon of oil in a pan. Add onion, garlic, and ginger. Cook until the onion starts turning brown.
- Add chopped tomato, green chilies, and some salt. Cover the pan and cook until the tomatoes turn mushy. Switch off the gas and allow the mixture to reach room temperature.
- Put the cooked onion tomato mix in a grinder or food processor and make a smooth paste.
- Heat the remaining 1/2 tablespoon of oil in a pan. Add cumin seeds, bay leaf, pepper, cloves, green, and black cardamom. Saute for a few seconds or until the spices become fragrant.
- Add onion tomato paste, remaining salt, turmeric powder, coriander powder, and red chili powder. Mix and cook for 5-6 minutes.
- Add mushrooms, mix, and cover the pan. Cook until the mushrooms get nicely cooked. If you feel the gravy is too thick add some water to get the desired consistency and cook for another 2-3 minutes.
- Next, add cream while stirring continuously.
- Finally, add kasoori methi and garam masala. Mix everything and cook for a minute and then switch off the gas.
- Garnish with coriander leaves. Serve hot with roti, naan, or rice.
Nutrition Facts : Calories 386 kcal, Carbohydrate 37 g, Protein 14 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 75 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
MUSHROOMS IN A RICH TOMATO-ONION SAUCE
A nice Indian side dish - easy to make and full of flavor. Recipe from my Cooking School Indian cookbook.
Provided by DailyInspiration
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wipe the mushrooms with damp paper towels and slice. Heat the oil in a medium saucepan over medium heat. Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown. Add the garlic paste and cook, stirring, for 2 minutes.
- Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute. Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended. Sprinkle the water evenly over the mushrooms and reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency. Transfer to a serving dish, sprinkle the chives on top, and serve immediately.
Nutrition Facts : Calories 150.2, Fat 13.9, SaturatedFat 1.9, Sodium 333, Carbohydrate 6.3, Fiber 1.5, Sugar 2.8, Protein 1.8
MUSHROOM MASALA | MUSHROOM CURRY
This Mushroom Masala recipe is an easy, delicious Punjabi style mushroom curry made with white button mushrooms in a spiced onion-tomato gravy.
Provided by Dassana Amit
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 22
Steps:
- Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
- In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
- Remove this paste with a spoon or spatula in a bowl and set aside.
- In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
- In a small bowl, whisk curd (yogurt) until smooth and set aside.
- Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
- Fry the spices for a few seconds until they become aromatic and splutter.
- Lower the heat and add the ground onion-ginger-garlic paste.
- Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
- On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
- Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
- Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.
- Mix well and sauté until you see oil releasing from the sides of the masala.
- Add the sliced or chopped white button mushrooms.
- Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
- Simmer on a low to medium flame for 2 to 3 minutes.
- Then add water.
- Season with salt. Mix very well.
- Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
- Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
- Serve mushroom masala hot or warm.
- Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
- Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
- Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
- Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
- Add the curd (yogurt). Mix thoroughly and quickly.
- Add ⅓ cup water and salt. Mix and deglaze.
- Pressure cook on high for 3 minutes.
- Then do a quick pressure release after 3 minutes.
- Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
- While serving you can garnish mushroom curry with some coriander leaves.
- Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
- The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
Nutrition Facts : Calories 190 kcal, Carbohydrate 11 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 417 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM
Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
- Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
- Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
- Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
- Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
- Serve with rice, if desired.
Nutrition Facts : Calories 488.2, Fat 27.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 657.9, Carbohydrate 22.5, Fiber 3.9, Sugar 7.9, Protein 39.7
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