Mushroom Masala

Will you call this Heights of laziness!!! This recipe was intended for Priya’s Think Spice – Think Coriander event, but I was too lazy that I couldn’t post it before the deadline. Like every lazy soul I am throwing an excuse with this golden statement ‘It is Better late than never’. This dish was prepared on a whim based on my choice of ingredients.
P.S: Bidding Adieu to my dearest friend. She has been very supportive from the day one I started this blog. But for her I wouldn’t have posted these many recipes. I will miss you my friend. Watch this space for more info.
Ingredients from my pantry

Mushroom / Kaalan – 7
Onion / Vengayam – 1/2 medium finely chopped
Tomato / Thakkali – 1  pureed
Turmeric Powder / Manjal thul – 1/4 tsp
Ginger Garlic Paste / Enji pundu Vizhuthu – 1 tsp
Chili Powder / Milagai thul – 1 tsp
Cumin Powder / Jeeraga podi – 1/2 tsp
Dhania / Coriander Powder / Malli thul – 1/2 tsp (Coarsely ground at home, you can also use the regular ones)
Garam Masala – 1/4 tsp
Kasuri Methi / Dry Fenugreek Leaves – 1 tsp
Heavy/Light Cream – 1 tbsp + 1 tsp for garnish
Salt to taste
Oil (Olive Oil/Vegetable Oil) – 1/2 tbsp – 1 tbsp ( you can replace a portion of oil with some unsalted butter)
Cooking Instructions
How I made the Puree?
In a small pan, add some water (just to soak the tomatoes) and chopped tomatoes. Let it cook until it is skin and flesh separates out. Let it cool, put them in a blender and puree.
How I made the curry?
In a kadai, add oil (upto 1 1/2 tbsp, I used only 1/2 tbsp as we are trying to cut down fats in our food ;-))
Wash mushroom and soak it in water for couple of minutes. Add some salt, it helps to cleanse them.
Add 1/4 tsp cumin seeds/jeera when the oil is hot, you can see that cumin seeds enlarges and it kind of splutters.

Now add finely chopped onions and saute for 6 minutes on a medium flame or until it turns golden brown and shrinks. As you fry onion, add 1/4 tsp of turmeric powder.
Add finely ground ginger garlic paste and saute for next two minutes so that the raw smell of ginger/garlic disappears.
Add tomato puree. From now on  the entire cooking should be done on a low flame.

After 3 minutes add 1 tsp of chili powder, salt, 1/2 tsp of cumin powder and 1 tsp coriander powder.
Mix it well and cook for next 3 minutes. Then add 1/4 cup of water and cook for 3 more minutes.
Then add chopped mushroom and cook for 10 minutes. Add 1/4 cup of water if you want it in a gravy consistency.

Add 1/4 tsp of garam masala and cook for another 10 minutes. Add crushed kasuri methi, cream and stir. Garnish it with chopped coriander leaves and some cream.
Serve it hot with rotis, naan, phulkas or even with steamed rice or jeera rice.

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

23 comments

  1. www.dhaleb.com says:

    This looks delicious! I’ve been on ahuge mushroom stint and I’ve been meaning to try my hand at Indian fare. Thanks for sharing and love your blog :)

  2. Priya Swaminathan says:

    I love the way you have photographed everything and put it together. The mushroom masala looks very tempting and appealing.

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