Mushroom Masala Recipe – Sharm Junoon

The mushroom masala is a spicy gravy that tastes very good with roti, chapati and rice. This onion is cooked with some roasted spices with mushrooms in the base of tomatoes. Gravy turns out to be rich, thick and delicious. You can also pack it with chapathy for lunchbox. It is well connected to idli, dosa and idiyapam, even if you like to try with breakfast.

The mushroom cooks very fast and takes it very well in the spice. Ground masala paste gives good thickness and curry becomes tasty without too much effort. I think it is one of the easiest curries you can try when you want something different from regular lentils or sambar.

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About mushroom masala

Mushroom masala is a very common curry in many Indian homes and restaurants. The gravy is made with a mixture of onions, tomatoes and roasted spices. This fresh ground masala gives depth and strong taste that you do not get from readymade powder. The mushrooms are added to the end, so it remains soft but juicy, not emotional.

The texture is medium thick, you can make it more dry or more sausey as per your choice. It has minor touch with tomatoes, sweetness from onion and heat from chili. In this dish, roasted coconut with spices gives the taste and good aroma of a walnut. Curry is not too heavy, yet it looks rich and satisfactory.

There are many different versions of mushroom curry. Some use cream or cashew paste for prosperity, some keep it very light without coconut. You can mix with mushrooms in vegetables like peas, capsicum or even cheese. But this simple masala version is very domestic and goes well with rice with bread.

I often make it on busy evenings because mushrooms require very little of cooking time. The roasting and grinding part takes only a few minutes but I think the curry stands out. It is filled, delicious and everyone likes it at home.

Mushroom masala material

• mushroom – I have used fresh button mushrooms, clean and chopped. It takes rapid cooking and spice taste very well.
• Onion – I have used onions for the sweetness and base of curry. When well sautéed it gives gravy a good body.
• Tomato – I used ripe tomatoes to tagi taste and also for color, it helps to balance the spices slightly.
• Masala powder – I have added red chili and garam masala powder, they give heat and aroma. You can reduce or increase chili according to your taste.
• Fresh coriander leaves – Finally garnish and for a little taste. If not available you can leave but it adds good freshness.
• Coconut – I used fresh fresh coconut with spices. This makes the gravy thick and slightly rich.
• Full spices – I have used coriander seeds, fennel seeds, black pepper, cinnamon, cloves, cardamom and dry red chili. They are roasted and the ground to paste. It adds strong aroma and gives the restaurant type taste.
• Tempering item – I used oil, cycle, curry leaves and garlic for tempering. It adds a good base taste before onion and tomatoes. If you do not have you, you can leave the imagination.

Why does this recipe works

• This recipe uses fresh ground paste that gives more taste than prepared powder.
• The mushroom cooks fast so that the entire dish is ready in a short time.
• Gravy spicy, touch and creamy are all together.
• It can be served with rice, chapathi, dosa or even Idiappam.
• You can adjust the levels and stability of spices very easily.

How to make mushroom masala steps step by step

1. Add coconut until everyone (except coconut except coconut) in a pan roast for a few minutes until the material listed under ‘fry and grind’ becomes a little golden.

2. Until golden brown. Transfer it to a mixer jar, add some water and grind it in a fine paste. Cancel.

3. Add the umbrella oil, curry leaves, garlic and step for a few minutes. Then add onion and step to transparent and then add tomatoes.

4. Until the time, leave the raw smell. Now add masala paste.

5. Add the required salt for a few minutes. Cook in low flame until it comes like a thick mass.

6. Take clean mushrooms, add red chili powder, mix garam masala powder well and add it, mix well. Cook for a few minutes, it will release water.

7. Now add some more water and cook until it becomes like a sauce.

Serve with rice / roti.

Expert tips

• Cleaning mushrooms – I usually wipe mushrooms with moist cloth, wash too much in water.
• Roasted masala – I cash in spices till they become golden and then add coconut. It adds good taste and thickness to curry.
• To coordinate – You can add a little more water to gravy or less water to make it dry. Both taste good.
• Masala level – I used medium spices. If you want it light, you can reduce red chili or pepper.
• Add ONS – You can also add vegetables like capsicum, corn, baby corn to gravy.

Service and storage

Serve it with chapatis, roti, naan or rice. It is also good with Dosa or Idiappam. The remaining can be kept in the fridge for a day. After cooling, heat it with a little water before serving as gravy.

General question

1. Can I leave coconut?

Yes, you can, but coconut gives gravy a good body. You can replace small cashew paste.

2. Can I prepare a spice in advance?

Yes, you can roast and grind the spices and keep it in the fridge for a day. Use if needed.

3. Which mushrooms are the best?

I have used button mushrooms, it is common and works well. Any fresh mushrooms can be used.

4. Can I also add vegetables?

Yes, you can add peas, capsicum or even cheese with mushrooms.

5. Is this curry very spicy?

I used medium spice. You can accommodate chili powder and pepper according to your taste.

If you have any other question about this Mushroom masala recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest ,YouTube And Twitter ,

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