Michael Davis
Mushroom masala is a delicious and versatile vegetarian dish that is packed with flavour. It is a great option for a quick weeknight meal as it can be made in under 20 minutes. The recipe is also very flexible, and it can be adapted to be vegan, gluten-free and nut-free. This dish combines earthy mushrooms, tangy tomatoes and a variety of spices to create a hearty and robust curry. It can be served with rice, naan, roti, paratha or chapati.
| Characteristics | Values |
|---|---|
| Preparation time | 20 minutes |
| Main ingredients | Mushrooms, tomatoes, onions, spices |
| Spices | Cumin, Coriander, Turmeric, Garam masala, Red chilli powder, Fenugreek leaves, Cardamom, Cinnamon, Cloves, Black pepper, Mustard seeds |
| Optional ingredients | Yogurt, Cream, Cashew paste, Ginger, Garlic, Green peas, Lemon juice, Sugar, Salt |
| Accompaniments | Rice, Roti, Naan, Paratha, Chapati, Bread |
| Storage | Can be stored in the refrigerator for up to 3 days |
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What You'll Learn
Slicing and frying the mushrooms
When frying the mushrooms, heat oil or ghee in a pan. You can use 2 tablespoons of oil or ghee, or ½ tablespoon of ghee and ½ tablespoon of oil. Add the mushrooms and stir-fry them on high heat until aromatic, which should take around 4 to 6 minutes. The mushrooms will absorb the oil, and it is normal for the pan to become dry. It is also alright if they release moisture. You can also add mustard seeds and cumin seeds to the pan, which should splutter but not burn. Fry the mushrooms until they are firm and tender, and wait until they sweat and become soggy before adding the remaining water to the mushroom gravy.
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Preparing the masala paste
Gather the Ingredients
First, gather all the ingredients required for the masala paste. The specific ingredients may vary depending on the recipe, but commonly used ingredients include onions, tomatoes, ginger, garlic, and various spices. Decide on the type of onion and tomato to use—fresh or canned options are available. If using fresh onions, you can choose between white and red varieties. For tomatoes, Roma tomatoes are a good option, or you can use canned diced tomatoes or tomato puree.
Prepare the Vegetables
Start by preparing the vegetables. Finely chop or slice the onions, and if using fresh tomatoes, finely chop or puree them. You can use a good blender or mixer-grinder to prepare the onion paste and tomato puree. Additionally, you may need to peel and finely chop or grate the ginger and garlic.
Heat the Oil and Add Spices
Heat a suitable amount of oil or ghee in a pan. You can adjust the amount of fat used according to your preference. Add whole spices such as cumin seeds, bay leaf, cardamom (black or green), cinnamon, cloves, and mustard seeds. Allow them to crackle and release their aroma. Be careful not to burn the spices.
Add the Onions and Other Ingredients
Add the chopped or pureed onions to the pan and sauté until they turn golden. This may take around 9 to 10 minutes. Then, add the ginger and garlic (if using) and sauté for another minute. You can also add other ingredients at this stage, such as chilli powder, coriander powder, cumin powder, and salt, stirring them into the mixture.
Deglaze the Pan (Optional)
If your tomatoes are sticking to the bottom of the pan, you can deglaze it by adding a little water and stirring to loosen any browned bits. This step is optional but can help develop flavour and prevent burning.
Add the Tomatoes and Continue Cooking
Pour in the tomato puree or chopped tomatoes and continue cooking. Cook the mixture until it thickens and becomes aromatic. This step helps to intensify the flavours and create a rich, spicy gravy.
Optional) Add Nuts or Dairy for Creaminess
If you want a creamier masala, you can add cashew nuts (soaked and pureed), coconut milk, nut butter, or heavy cream/yogurt. These ingredients will add richness and a smooth texture to the dish. You can also add a little water to adjust the consistency to your liking.
Remember, the above steps provide a general guide, and you can adjust the ingredients and quantities to suit your taste preferences and the specific requirements of your mushroom masala recipe.
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Making the gravy
For the gravy, you'll need a base of onions, tomatoes, garlic, and ginger, along with a blend of spices such as cumin, coriander, turmeric, and garam masala. You can also add other spices like red chilli powder, black pepper, cinnamon, cardamom, and mustard seeds. Dry roasting the whole spices before grinding them will enhance their flavour and aroma, adding depth to the dish.
Start by heating oil in a pan. Add the spices and let them crackle and release their aroma. If using whole spices, add them first and let them splutter before adding the ground spices. Sauté the spices until they become fragrant, then lower the heat and add the prepared onion paste. Mix the onion paste with the oil, and if it splutters, cover the pan with a lid, allowing space for steam to escape. Continue to sauté on low to medium heat until the onion paste turns golden and caramelises.
Next, add the tomato puree and cook until it thickens and becomes aromatic. If using diced tomatoes, cook them until they are soft. You can also add a little water to deglaze the pan if needed.
At this point, you can adjust the consistency of the gravy by adding water. If you want a thicker gravy, you can add a paste of cashew nuts or almonds, or simply simmer the gravy for longer.
Finally, add the mushrooms and let them cook until tender. Stir in any additional ingredients, such as kasuri methi, coriander leaves, or fresh cream, and your mushroom masala gravy is ready!
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Combining the mushrooms and masala
Firstly, prepare the mushrooms. If using white button mushrooms, there is no need to remove the stems; simply rinse and slice them to your desired thickness. However, if you are using medium to large mushrooms, trim off the stems as they can taste woody and fibrous. You can also opt to use assorted varieties of mushrooms instead of just button mushrooms for added texture and flavour. It is important not to wash the mushrooms; simply rub them clean with a kitchen towel. If you must wash them, ensure they are dried thoroughly before cooking.
Next, heat oil or ghee in a pan. The amount of oil or ghee used can vary depending on the recipe, but typically around 2-3 tablespoons is sufficient. You can also add whole spices to the oil at this stage, such as bay leaf, cumin seeds, cardamom, cinnamon, and mustard seeds. Allow the spices to crackle and release their aroma, being careful not to burn them.
Now it's time to add the mushrooms. Place them in the pan and let them char to a mild golden brown. You may need to do this in batches to avoid overcrowding the pan. Once the mushrooms are lightly browned, remove them from the pan and set them aside.
In the same pan, add a little more oil if needed, and then add your ground spices. This is the heart of your masala, so be generous with spices like turmeric, coriander, cumin, chilli powder, and of course, garam masala. You can also add other spices like cinnamon, cloves, and black pepper to enhance the flavour. Sauté the spices until they become fragrant, then add your onion paste and mix well. Continue to sauté until the paste is golden and caramelized.
At this point, you can add your tomato puree or diced tomatoes and combine well. Cook this mixture until it thickens and becomes aromatic. If using tomato puree, you may want to add a little water to thin it out and create a gravy. You can also add yogurt or curd at this stage for extra creaminess and flavour.
Finally, return the mushrooms to the pan and stir them into the masala sauce. Ensure the mushrooms are well coated in the sauce and continue to cook until they are tender. If the masala becomes too thick, simply add a splash of water to thin it out. Taste and adjust the seasoning as needed, adding more salt, garam masala, or other spices to your preference.
Your mushroom masala is now ready to be served! This dish is best enjoyed fresh, but it can also be prepared ahead of time and stored in the refrigerator for a few days. Simply reheat and serve with your favourite rice or bread.
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Serving suggestions
Mushroom masala is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious curry:
With Rice
Mushroom masala pairs well with rice, adding a hearty and flavourful element to the dish. You can serve it with steamed rice, jeera rice, pulao, or even cauliflower rice for a low-carb option. If you want to be a bit more indulgent, try serving it with jasmine rice or ghee rice.
With Bread
This curry also goes well with Indian flatbreads such as roti, naan, or paratha. For a special touch, serve it with flaky parathas or hot, soft rotis. You can also offer some ghee or butter on the side to spread on the bread.
As a Side Dish
Mushroom masala can also be served as a side dish as part of an Indian meal spread. It can accompany other main courses, adding a rich and spicy element to the table.
With Vegetables
To make the dish more nutritious and colourful, you can serve it with vegetables such as green peas, carrots, broccoli, cauliflower, baby corn, or bell peppers. You can also add these vegetables directly to the curry while cooking.
With Dairy or Non-Dairy Products
For a creamy texture and richer flavour, you can serve mushroom masala with a dollop of fresh cream, yoghurt, or nut-based yoghurt on top. If you're serving it with bread, you can also offer some butter on the side.
With Condiments
To enhance the flavour and add some crunch, serve the curry with condiments such as a fresh Indian salad (kachumber) or green chutney on the side.
With these serving suggestions, you can elevate your mushroom masala and create a delightful and satisfying meal.
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Frequently asked questions
You will need mushrooms, onions, tomatoes, ginger, garlic, oil or ghee, and spices such as cumin, coriander, turmeric, garam masala, and red chilli powder. You can also add yogurt, cream, and nuts like cashews or almonds for a richer, creamier taste.
Mushroom masala is a quick and easy dish that can be cooked in under 20 minutes.
It is recommended to sauté the mushrooms separately before adding them to the curry. Heat some ghee or oil in a pan and stir-fry the mushrooms on high heat for 4 to 5 minutes until aromatic.
Mushroom masala is a versatile dish that can be served with rice, roti, naan, paratha, or chapati.
