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MUSHROOM MASALA

Servings: 2 people

Ingredients

  • 400 grams mushrooms
  • 2 medium onions, thinly sliced
  • 2 tomatoes, chopped
  • 1" piece of ginger, minced
  • 3 cloves of garlic, minced
  • 2 sprigs of curry leaves
  • ½ tsp turmeric powder
  • 1 tbsp oil
  • Salt, to taste

Masala powder:

  • 4 dried red chillies
  • 4 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp peppercorns
  • ½ tsp fennel seeds
  • 1" piece of cassia bark
  • 2 cloves

Instructions

  • Rinse the mushrooms to rid them of any dirt. Quarter them with their stalks on.
  • Add dried red chillies, cumin seeds, peppercorns, fennel seeds, cassia, and cloves to a dry pan. Toast them until fragrant and the spices start to lightly colour. Take the pan off the heat and stir in the coriander powder. The residual heat in the pan is enough to lightly toast it. Blend to a fine powder and set aside.
  • Wipe down the pan and sauté the onions in oil until browned. Add curry leaves, minced ginger and garlic, and sauté for another minute. Tip in the tomatoes and cook until they start to break down and get jammy, about 5-7 mins.
  • Add the mushrooms along with the masala powder, turmeric, about ¼ cup of water, and salt. Clamp on a lid and cook for 5 mins. The mushrooms will cook down and let out some of their moisture at this stage.
  • Cook uncovered for a further 5-10 mins, adding a bit more water if necessary if it starts to dry out. If it appears too watery, turn up the heat and reduce to get the right consistency. (I like it more on the dry side with the masala thickly coating the mushrooms.) Taste and adjust seasoning. Tastes best with chapatis.

Notes

Serves 2 as a side.
You can use the same recipe for chicken or mutton. Use 1/2 kg of meat for this recipe.