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
MUSHROOM CURRY WITH GALANGAL
This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.
Provided by wiley
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put the coconut milk and galangal in a pot and bring to a boil. Add the lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 11.8 g, Fat 24.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 21.4 g, Sodium 1457.6 mg, Sugar 3.9 g
MUSHROOM CURRY WITH GALANGAL
This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.
Provided by wiley
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put the coconut milk and galangal in a pot and bring to a boil. Add the lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 11.8 g, Fat 24.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 21.4 g, Sodium 1457.6 mg, Sugar 3.9 g
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