Mushroom Masala

Introduction: Mushroom Masala

Our family just loves mushrooms, all kinds. And when it comes to button mushrooms which is the most commonly available mushroom it is Mushroom Masala which has to be made with it. My family just loves it. Hope you also like it.


Materials required

Main ingredients:
  • Fat chopped mushroom - 200 gms
  • Long cut Capsicum - 2 medium sized
Masala ingredients:
  • Sunflower oil (or any cooking oil you prefer) - 2 TBS
  • Ginger paste - 1 TBS
  • Garlic paste - 1 TBS
  • Long cut Onion - 2 medium sized
  • Diced tomato - 1 large or 2 TBS tomato puree
  • Garam masala - 1 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 TBS
  • Cashewnut powder - 3 TBS
  • Salt to taste
Garnish
  • Finely chopped fresh coriander

Step 1: Prepare the Masala

1. Sautee the Onions: First, in a large pan, heat the oil on high flame and add ginger paste and garlic paste and cook them for 1 minute while stirring them constantly. Add the onions and cover them with the ginger-garlic paste and cover the pan. Let the onions cooks for 5 minutes or until they look glazed.

2. Add Tomatoes: At this stage add the diced tomatoes and the following dry masalas: Garam masala, Coriander powder, Red chilli powder, Turmeric powder and the Salt. Stir the ingredients nicely and cover the pan and let it cook for 5 minutes on medium flame Or until the oil separates from the masala.

3. Add Cashewnut powder: At this stage add the cashewnut powder and 3/4 cup water. Stir the mixture well and cover the pan and let it cook for 2 minutes on medium flame.

Step 2: Final Run

1. Stir in the chopped Capsicums and Mushrooms. At this stage the light masala gravy is ready to stir in the main ingredients i.e. the capsicum and mushroom. Add them and stir them well. Cover the pan and cook for 5 minutes on medium to light flame.

2. When the mushroom has become a little droopy and the capsicum is no longer very crisp but still a little crisp you can remove the pan from the flame. Transfer it to a serving pan and garnish it with finely chopped fresh coriander.

Serve hot with Roti(indian bread). This dish goes well with Rice and daal too.

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    6 Discussions

    0
    babybayrs
    babybayrs

    7 years ago on Introduction

    Looks delicious!
    So your turmeric powder is red in color? Mine is yellow. I made an Indian dish recently, it looked yellow while the original picture looked red, I'm wondering maybe that's the reason?

    0
    Tarun Upadhyaya
    Tarun Upadhyaya

    Reply 7 years ago on Introduction

    I also grind the roots at home and noticed the same difference as gparmar1 but, In my experience the color of the turmeric powder depends three things 
    1. how dry (moisture content) the turmeric roots are
    2. The color of roots (depends on type, some are dark orangish too) see this http://www.turmeric.co.in/turmeric_varieties.htm
    3. How fine they are grounded.
    Commercially available powder is yellow (dark orangish yellow at times) because the roots are fully dried (read without moisture). Mine never turned out fully yellow but from brown to orangish.
    0
    babybayrs
    babybayrs

    Reply 7 years ago on Introduction

    Thanks for the link. I didn't know there are so many varieties of turmeric and the plant bears a beautiful flower. I think I'll look out for dark colored turmeric once my current stock is almost gone. I don't expect their flavor to be a lot different. To met the color is important to some dishes.

    0
    gparmar1
    gparmar1

    Reply 7 years ago on Introduction

    Hi Babybayrs,
    We make our turmeric powder at home. We grind it in a mixer-grinder. And even we have noticed that the turmeric powder we get commercially is yellow and the one we make at home is not at all yellow. But trust me the flavor is great with the home made one.

    Oh, How did I miss this one, it looks delicious :). Thank you for sharing.