John Miller
Mushroom masala, also known as mushroom ki sabji, is a simple, quick, and tasty vegetarian dish that can be prepared in under 30 minutes. It is a versatile dish that can be made dry or with gravy, and packs a burst of flavours from earthy mushrooms, tangy tomatoes, and aromatic spices. The recipe is flexible and can be adapted to suit various dietary needs. It can be served with rice, roti, paratha, or naan.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, onions, tomatoes, ginger, garlic, coriander leaves, lemon juice, cumin seeds, cinnamon, cardamom, cloves, mace, red chilli powder, coriander powder, cumin powder, turmeric, salt, garam masala, black pepper, cashew/almond, cream, spinach, potatoes, carrots, sweet corn, baby corn, broccoli, peas, paneer/tofu, quinoa, rice, flatbreads |
| Preparation | Wash and slice mushrooms, onions, and tomatoes. Make a paste or puree of onions, ginger, and garlic. Fry whole spices and add the paste. Add tomatoes, curd/yogurt, and spices. Simmer until mushrooms are cooked. |
| Variations | Mushroom masala, mushroom curry, mushroom biryani, pulao, stir fry, pepper mushrooms, mushroom matar masala, mushroom palak masala, mushroom tikka, chilli mushroom, mushroom tikka |
| Cook Time | 8-20 minutes |
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What You'll Learn
Slicing and preparing the mushrooms
Firstly, select the right type of mushrooms. Fresh, firm button mushrooms are a popular choice for their texture and flavour. However, you can also use other varieties such as shiitake, cremini, or portobello mushrooms, depending on your preference.
Before slicing, it's important to clean the mushrooms properly. Rinse them gently under running water or wipe them with a damp cloth to remove any dirt or debris. You can also trim the ends of the mushroom stems if they appear woody or fibrous, especially if you're using medium to large mushrooms.
Now, let's move on to slicing. There are a few different ways to slice mushrooms for sabzi:
- Vertical Slicing: This is the most common method. Slice the mushrooms vertically into thin or thick slices, as per your desired size.
- Halving or Quartering: If the mushrooms are small, you can simply halve them. For larger mushrooms, cut them into quarters or smaller pieces to ensure even cooking.
- Chopping: Instead of slicing, you can also chop the mushrooms into small pieces. This creates a chunky texture in the final dish.
It's important to note that mushrooms shrink during cooking, so you may want to slice them accordingly. Additionally, some recipes call for sautéing or frying the mushrooms before adding them to the curry base. This step adds flavour and cooks the mushrooms until they are tender, but be careful not to overcook them as they can become mushy.
Remember to prepare the mushrooms just before you're ready to use them, as fresh mushrooms tend to spoil quickly. By following these steps, you'll have perfectly sliced and prepared mushrooms ready for your mushroom sabzi!
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Preparing the masala sauce
First, prepare the vegetables. Finely chop one onion and one tomato. You can use either white or red onions, but be aware that red onions may affect the colour of the sauce if you plan to blend them with the tomatoes. If you want to use canned tomatoes instead of fresh, that works too. You can also add a small amount of ginger and garlic to taste; these can be prepared as a paste with the onion. If you want to add extra heat to the sauce, add some green chilli to the paste.
Next, heat some oil in a pan. You can use a broad non-stick pan for this. Add the chopped vegetables and sauté until they are soft and mushy. If you are using ginger and garlic, add them after the onions have been cooking for a few minutes and sauté for a further minute before adding the tomatoes. If you want to add whole spices, heat the oil first and add them before the vegetables. Suggested whole spices include cinnamon, black cardamom, cumin seeds, cloves, green cardamom, and a single strand of mace. Fry the spices for a few seconds until they become aromatic.
Once the vegetables are soft, add the ground spices. These might include turmeric, chilli powder, garam masala, cumin powder, coriander powder, and salt. Stir the spices through the vegetables and continue to cook for a few minutes. If the sauce becomes too thick, add a small amount of water to thin it out.
Finally, blend the sauce. You can either blend it until smooth or leave it slightly chunky, depending on your preference. If you want a creamier sauce, add some tomato purée, ground cashew or almond, or yoghurt.
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Cooking the mushrooms
Mushrooms are the star of the dish in mushroom sabzi, so it's important to cook them just right. Mushrooms contain a lot of moisture, so you won't need to add any extra water to the pan.
First, rinse or wipe 200 to 500 grams of mushrooms, depending on how many servings you want to make. Slice off a bit of the base stalk, then slice or chop the mushrooms. Set them aside.
Next, heat some oil in a pan. You can use a broad non-stick pan or a deep pan, depending on what you have available. Add the sliced mushrooms, salt, and pepper powder to taste. Sauté on a medium flame for 3 to 4 minutes, stirring occasionally, until the mushrooms are coated in oil. Then, set them aside.
Now, you'll build the masala sauce. Add more oil to the pan if needed, and throw in some whole spices like cinnamon, black cardamom, cumin seeds, and green chilli. After a few seconds, add the onions. Sauté on a medium flame for 2 to 3 minutes, then add the ginger-garlic paste and sauté for another minute.
Finally, add the mushrooms back to the pan, along with the tomato purée, curd, and spices like turmeric, chilli powder, coriander powder, and garam masala. Cover and simmer for about 10 minutes, until the mushrooms are tender but still retain their shape.
And that's it! You've cooked the mushrooms for a delicious mushroom sabzi.
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Adding vegetables
Mushroom sabzi is a versatile dish that can be easily adapted to include a variety of vegetables. The base of the dish typically consists of mushrooms, onions, tomatoes, and spices, but you can add other veggies to make a mixed vegetable sabzi.
When preparing the mushrooms, it is recommended to slice them vertically. However, you can also cut them in half or quarter them if they are very large. Fresh, firm button mushrooms are often recommended for their texture and flavour, but you can use shiitake, cremini, portobello, or any other variety of mushroom according to your preference.
Green Peas
Green peas are a popular addition to mushroom sabzi. They can be soaked or frozen, and they add a nice texture and flavour to the dish.
Carrots
Carrots are a great option to add colour, sweetness, and crunch to your sabzi. Carrots go well with mushrooms and can be cut into thin strips or small cubes.
Potatoes
Potatoes are a starchy vegetable that can make your sabzi more filling and satisfying. You can boil or bake them before adding them to the dish, or even fry them with the spices for extra flavour.
Sweet Corn and Baby Corn
Both sweet corn and baby corn are tasty additions to mushroom sabzi. They provide a contrast in texture and a subtle sweetness that pairs well with the earthy mushrooms.
Broccoli
Broccoli florets can be a great way to add more greenery and nutrition to your sabzi. Cut them into small pieces and toss them in with the other vegetables.
Spinach
Spinach is a nutritious leafy green that can be stirred into the sabzi at the end. It wilts quickly and adds a boost of colour and health benefits.
Other Vegetables
Other vegetables that you can experiment with include cauliflower, cabbage, okra (bhindi), and chickpeas (chana). You can also try different types of onions, such as red or white, to find your preferred flavour.
Remember, the beauty of mushroom sabzi is its versatility, so feel free to get creative and add the vegetables that you enjoy the most!
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Serving suggestions
Mushroom masala or sabzi is a delicious and versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this tasty treat:
- Rice: Serve the mushroom masala hot with steamed rice, jeera rice, pulao, or even cauliflower rice for a low-carb option. It also pairs well with capsicum rice or jasmine rice.
- Flatbreads: Enjoy the sabzi with flatbreads such as roti, chapati, plain paratha, naan, or bread. For a special touch, try butter naan.
- Biryani: The mushroom masala can also be served as a side gravy dish with biryani, adding a delicious twist to the meal.
- Vegetables: To make the dish more filling, add bite-sized potatoes or other vegetables like carrots, sweet corn, baby corn, or broccoli.
- Cream: For a richer, creamier texture and flavour, stir in some heavy cream or coconut cream towards the end of cooking.
- Garnishes: Garnish the dish with chopped coriander leaves, cilantro, or a squeeze of lemon juice for added freshness and flavour.
- Sides: Accompany the mushroom masali with a refreshing cucumber salad or a side of your choice.
Feel free to experiment with different serving options and combinations to find your favourite way to enjoy this tasty and versatile mushroom masala or sabzi dish!
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Frequently asked questions
You will need mushrooms, onions, tomatoes, ginger, garlic, and spices. You can also add vegetables like green peas, carrots, potatoes, sweet corn, baby corn, and broccoli.
First, slice or chop the mushrooms and set them aside. Next, make a smooth paste with the onions, ginger, and garlic in a grinder or blender without adding water. Then, make a tomato puree with the chopped tomatoes. You can also add yogurt or cashew/almond paste for a creamy texture.
Heat oil in a pan and add whole spices like cumin seeds, cinnamon, cardamom, and cloves. Then, add the onion-ginger-garlic paste and mix it with the oil. After that, add the tomato puree and spices like turmeric, chilli powder, and garam masala. Finally, add the sliced mushrooms and saute until cooked.
White button mushrooms are commonly used in Indian cuisine, but you can also use shiitake, cremini, portobello, or any other variety of your choice. Fresh, firm button mushrooms are recommended for the best texture and flavor.
Mushroom sabzi is a quick and easy dish that can be prepared in less than 30 minutes, making it perfect for a weeknight meal.
