Mushroom Masala/Kasuri Mushroom Masala
“Mamma guess what!! We had a topic on mushrooms “my son said excitedly” and we learnt so much about this particular specie of fungi” I smiled and my son needing no further encouragement went on how they were grown and the various mushrooms one could consume “you know mamma not all mushrooms are edible, some are extremely poisonous. We must take care not to pick any wild mushrooms which we see growing here and there and our teacher told us that we can grow mushrooms organically at home also, why don’t we do that mummy”, asked my son eagerly I tousled my son’s hair and looked on while he continued his nonstop chattering about his favourite food.
“Mamma are you listening to what I am saying” nudged my son and as I nodded my head, he went on animatedly stating the various health benefits of this beautiful specie of fungi. “Mamma you know it is fat free, low in calories, filled with vitamins, antioxidants and other nutrients. It has anti-cancer properties and plant chemicals called beta-glucans found in shiitake mushrooms are said to activate immune cells that fight infection. They are rich in Potassium and Selenium a mineral is believed to fight prostate cancer and cardiovascular disease”. I looked on in wonder and asked him how come he gathered so much information about mushrooms, he said “oh we did some detailed research during our library period” piped in my son. It was such a gratification to see my son knowing much about mushrooms
There are wonderful types of mushrooms and each one them have a different flavour and texture. Some are small, while some are big and meaty. To name a few “Maitake, shiitake, Enoki, oyster, Portobello and white button mushroom. He said “ mamma now that I know so much about this Mushroom can i come along with you to the Departmental store and choose the mushrooms for you?” I agreed and he came along with me to the departmental store and it exhibited quite a variety of mushrooms in baskets, in packages and my son was enthralled. He picked up Button mushroom and thoroughly enjoyed the shopping experience. “Today it will be a feast for us . Won’t it be mummy?” I smiled at his unadulterated excitement and my mind raced with a variety of recipes based on mushrooms. I chose the one which my son loved the most, Mushroom Masala.
Mushroom masala is delicious and quick dish made in onion tomato based curry. It gets ready under 30 minutes and you can enjoy this yummy mushroom masala with naan/phulka/paratha or even peas pulao and your weeknight dinner is sorted. Mushroom Masala makes a great add to your get together lunch/dinner spread. We throroughly relished the mushroom masala with naan and some salad on the side. Let’s head on to see how it is made
200 Gms Mushrooms cleaned and halved
1 cup sliced onions
¾ cup tomatoes sliced
1 teaspoon ginger grated
1 tsp garlic chopped
1 teaspoon Cumin seeds
1 bay leaf
1 ½ teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon green chillies finely chopped
½ teaspoon garam masala powder
1 teaspoon kasuri methi
2 tablespoon oil
1 tablespoon butter
Salt- according to taste.
Freshly chopped coriander leaves.
In a pan or kadhai, heat butter. Add mushrooms and sauté on high for couple of minutes. Then transfer it to a plate, keep aside.
In the same pan add oil, once hot add Cumin seeds and bay leaf. Once they crackle and the bay is fried, add onions and fry until they become soft
Now add the grated ginger and chopped garlic, salt and sauté for a minute.
Add green chillies, tomatoes, turmeric, red chilli, cumin and coriander powder, and mix well.
Sprinkle some water and sauté until the tomatoes turn soft and the raw smell of the masala goes away.
Now add the mushrooms and garam masala, cook well for around 3-4 minutes. Add little water if required
Add kasuri methi and stir.
Cook for about 30 seconds.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, chapatis or Pulao.
- 200 gms Mushrooms cleaned and halved
- 1 cup Onions (Sliced)
- ¾ cup Tomatoes (sliced)
- 1 teaspoon Ginger ( grated)
- 1 tsp Garlic ( chopped)
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 ½ teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Green chillies (finely chopped)
- ½ teaspoon Garam masala powder
- 1 teaspoon Dried Fenugreek leaves (kasuri methi)
- 2 tablespoon Oil
- 1 tablespoon Butter
- Salt- according to taste.
- Freshly chopped coriander leaves.
- In a pan or kadhai, heat butter. Add mushrooms and sauté on high for couple of minutes. Then transfer it to a plate, keep aside.
- In the same pan add oil, once hot add Cumin seeds and bay leaf. Once they crackle and the bay is fried, add onions and fry until they become soft
- Now add the grated ginger and chopped garlic, salt and sauté for a minute.
- Add green chillies, tomatoes, turmeric, red chilli, cumin and coriander powder, and mix well.
- Sprinkle some water and sauté until the tomatoes turn soft and the raw smell of the masala goes away.
- Now add the mushrooms and garam masala, cook well for around 3-4 minutes. Add little water if required
- Add kasuri methi and stir.
- Cook for about 30 seconds.
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, chapatis or Pulao.