Mushroom masala
Mushroom Masala is a delicious Indian curry made with fresh mushrooms, onions, tomatoes, and a blend of aromatic spices. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is a great source of protein and fiber, thanks to the mushrooms. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
84 kcal
Protein
4 g
Carbs
12 g
Fat
3 g
Fiber
3 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Button Mushroom
0.5 cup, chopped (100g)
Skimmed Milk Curd
0.25 cup (50g)
Chopped Tomato
0.5 cup (100g)
Chopped Onion
0.5 small cup (50g)
Mustard oil
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Instructions
Preparation
Blanch mushrooms. Set aside.
Beat the curd and set aside.
Cooking Steps
Heat oil in a pan over medium heat. Once hot, add cumin seeds and allow them to splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add blanched mushrooms and cook for about 5-6 minutes, or until they release their moisture and start to brown.
Add chopped tomatoes and cook for another 3-4 minutes until they become soft and meld into the mixture.
Add turmeric powder, red chili powder, coriander powder, garam masala and salt. Mix well.
Lower the heat and add beaten yogurt. Stir continuously to prevent curdling. Cook for another 3-4 minutes.
Garnish with fresh coriander leaves.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.