Sarah Brown
Tava mushroom is a North Indian dish made with button mushrooms cooked in a spiced onion, tomato, and capsicum gravy. It is cooked on a flat griddle or tawa, which gives the dish a unique, caramelized taste. The process of making tava mushroom is simple and can be paired with roti, naan, paratha, bread, or even dal-rice. The recipe includes basic ingredients such as onions, ginger-garlic paste, spices, and cream, resulting in a creamy and flavourful dish.
| Characteristics | Values |
|---|---|
| Type of Dish | Semi-dry |
| Main Ingredients | Mushrooms, Onions, Cashews, Poppy Seeds |
| Spices | Cumin, Carom Seeds, Garam Masala, Chilli Powder, Coriander-Cumin Seed Powder |
| Other Ingredients | Butter, Oil, Ginger-Garlic Paste, Coriander Leaves, Kasuri Methi, Cream, Flour, Tomato Puree |
| Accompaniments | Roti, Naan, Rice, Bread, Paratha, Dinner Rolls |
| Cookware | Tawa/Flat Griddle, Blender, Pan |
| Preparation Time | 10-12 minutes |
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What You'll Learn
Chop mushrooms, onions, bell peppers, and tomatoes
To prepare the vegetables for Tava Mushroom, start by finely chopping the onions. Next, chop the bell peppers and tomatoes. You can prepare a tomato puree by putting the chopped tomatoes in hot water for about 10 minutes and then grating them into a pulp. Finally, slice or chop the mushrooms. Small button mushrooms are recommended for Tava Mushroom as they are easier to cook and provide a better texture.
It is important to note that the size of the vegetable pieces should be relatively small, as this will ensure even cooking and a nice presentation. The vegetables should be chopped uniformly, so they cook at the same rate and provide a cohesive texture to the dish.
Additionally, the amount of each vegetable you chop may vary depending on your personal preference and the specific recipe you are following. Some recipes may call for a larger proportion of onions or mushrooms, so adjust the quantities accordingly.
When chopping the vegetables, it is also a good idea to consider the cooking method. Tava Mushroom is typically cooked on a tawa, a concave-shaped flat pan, or a similar shallow frying pan. The size of your pan will determine the quantity of vegetables you can cook comfortably without overcrowding the pan, which can affect the cooking time and the overall quality of the dish.
By following these guidelines and the specific requirements of your chosen recipe, you will be well on your way to creating a delicious and visually appealing Tava Mushroom dish.
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Prepare a ginger-garlic paste
Tava Mushroom is a delectable North Indian dish in which button mushrooms are cooked in a spiced onion, tomato, and capsicum gravy. It is cooked on a flat griddle or tawa, which gives the dish a distinct flavour.
Preparing the ginger-garlic paste for Tava Mushroom:
- Rinse and peel the ginger. Chop it into half to one-inch pieces.
- Peel the garlic cloves. A handy trick is to put the cloves in a jar, shake hard, and repeat until all the garlic is peeled.
- Add the ginger, garlic, and a splash of oil to a grinder or blender jar. Some recipes suggest using water instead of oil.
- Blend until smooth and light in colour. You may need to scrape the sides and repeat the blending process to achieve the desired consistency.
- Transfer the paste to a clean, dry glass jar.
- Refrigerate for up to a month, or freeze for up to six months.
The ginger-garlic paste is now ready to be used in the Tava Mushroom recipe. Heat oil in a tawa or griddle, add the ginger-garlic paste and stir-fry for a few seconds. Then, follow the remaining steps of the Tava Mushroom recipe to create a delicious dish!
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Make a masala sauce
To make a masala sauce for tava mushrooms, start by heating oil in a pan. Fry onions in the oil until they are golden brown, then remove them from the pan and blend them into a paste. You can also add soaked cashews and poppy seeds to this paste. Next, add ginger-garlic paste to the pan and sauté for a minute.
Then, add your spices. You can use cumin seeds, carom seeds, garam masala, chilli powder, coriander powder, and coriander-cumin seed powder. Fry the spices with the ginger-garlic paste.
Prepare a tomato puree by putting tomatoes in hot water for about 10 minutes and then grating them into a pulp. Add the tomato puree to the pan and fry.
Finally, add the mushrooms, kasuri methi (dry fenugreek leaves), and salt. Cook until the mushrooms are tender, sprinkling in a little water as needed. You can also add cream and mix well. If you prefer a drier dish, continue cooking until all the water evaporates.
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Cook for 6-8 minutes
Once you have added the mushrooms to the masala, cook for 6 to 8 minutes. The mushrooms are done when they are tender. You can check on them a couple of times and sprinkle a little water if the dish looks dry. If there is too much gravy or water, cook until all the water evaporates.
This is a critical step in the cooking process, as it determines the texture of the mushrooms. Overcooking the mushrooms can make them rubbery or soggy, while undercooking can leave them tough or chewy. The ideal cooking time may vary depending on the type and size of mushrooms used, as well as the heat level and cookware used. Therefore, it is essential to keep an eye on the mushrooms and adjust the cooking time as needed.
Additionally, if you are using a tawa or griddle, it is important to note that vegetables tend to cook faster on these surfaces due to the even distribution of heat. This can impact the cooking time for the mushrooms, so be mindful and adjust as necessary.
Finally, if you prefer a drier dish, you can increase the cooking time slightly to evaporate excess moisture. However, be careful not to overcook the mushrooms, as they can dry out and lose their flavour and texture.
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Serve with rice or roti
Tava mushroom is a semi-dry dish cooked with lots of onions and mushrooms. It can be served with rice or roti. Here are some ideas on how to prepare tava mushroom to be served with rice or roti:
Preparation
Tava mushroom is typically made by stir-frying mushrooms with onions, tomatoes, and spices. The mushrooms are cooked in a spiced onion, tomato, and capsicum gravy, with regular spices and ingredients. The dish can be made as a dry curry or with more of a gravy by adjusting the amount of tomatoes used. It can also be made with different types of mushrooms, such as button mushrooms, cremini mushrooms, or portobello mushrooms.
Serving with Rice
Tava mushroom can be served as a side dish with rice. The spice powders can be adjusted to your preference, and the dish can be made more or less dry depending on how well it pairs with the rice. For example, if serving with steamed rice, you may want a gravy to go with it. If serving with mushroom rice, you may want a drier dish so that the rice doesn't become too soggy.
Serving with Roti
Tava mushroom can also be served as a side dish with roti, chapati, or other flatbreads. The spice powders can again be adjusted to your preference, and the dish can be made drier to be wrapped in the roti or dipped into as a side.
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