Mushroom Masala Vegetable
Mushroom Masala Vegetable is a healthy, flavorful, and easy-to-make dish that is perfect for a quick lunch or dinner. This recipe is vegan, gluten-free, and suitable for many dietary preferences. It's also a great source of protein and fiber, thanks to the mushrooms, spices and vegetables. This dish is easy to customize with your favorite vegetables and spices. It's a great way to add more vegetables to your diet and enjoy a delicious meal at the same time.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
158 kcal
Protein
8 g
Carbs
16 g
Fat
6 g
Fiber
9 g
Ingredients
Button mushroom, fresh
200 gms (200g)
Chopped Onion
0.5 small cup (50g)
Ginger Paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Coriander Powder
0.5 tsp (1g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garlic paste
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Preparation
-Slice and blanch mushroom for few mins.
Cooking Steps
Heat the oil in a non-stick pan over medium heat.
Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn translucent.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the blanched sliced mushrooms and cook until they release their moisture and start to brown.
Reduce the heat to low and add the spices: turmeric powder, red chili powder, coriander powder and salt. Mix well.
Cover the pan and cook on low heat, stirring occasionally, until the vegetable cooked through. It may take about 10-15 minutes.
Sprinkle garam masala and give it a final stir.
Garnish with fresh coriander leaves.
Mushroom Vegetable is ready.