How To Cook Mushroom Masala

Mushrooms have a high nutritional and medicinal composition as they are fat-free, and low in sodium and cholesterol.

Packed with fibre, vitamins and minerals, the nutritional levels vary depending on the mushroom type.

Ingredients

Mushroom, chopped

Onions, chopped

Ginger, chopped

Cloves of Garlic, chopped

Tomatoes

Fresh yogurt

Vegetable Oil

Black pepper

Cumin Seeds

Cardamom (whole)

Turmeric powder

Coriander powder

Garam masala powder

Chilli powder(optional)

Water

Salt

Method

Clean, rinse and wipe dry the mushrooms before chopping them.

Using a blender, blend the onions, garlic, and ginger without adding water then keep the paste aside.

Chop the tomatoes and blend them with yogurt to make a smooth puree.

Heat up the oil on a sufuria  add ground onion-ginger-garlic paste. Sprinkle the black pepper, cardamom, cumin seeds, and salt. Stir to combine and reduce the heat.

Add the tomato and yogurt puree and sprinkle the turmeric, chili powder, coriander, and salt.

Add the mushrooms to the mixture and stir well

Add ¼ teaspoon of garam masala and stir well before turning it off. Serve with rice, chapati or naan.

How To Cook Mushroom Masala

Author: Admin Cooking Method: Blending, Frying Cuisine: Indian Courses: Main Course Recipe Keys: M masala M mushroom

Print Recipe

Pin Recipe Easy

Prep Time 10 min Cook Time 20 min Total Time 30 mins Difficulty: Beginner Servings: 2 Best Season: Suitable throughout the year

INGREDIENTS

Servings

• 300 grams Mushroom
• 2 Onions
• 1 teaspoon Ginger
• 5 Cloves of garlic
• 2 Tomatoes
• 4 tablespoons Yogurt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Cumin seeds
• 1 Cardamon
• 1 teaspoon Tumeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• Chilli powder
• water
• Salt to taste

Instructions

1. Clean, rinse and wipe dry the mushrooms before chopping them.

2. Using a blender, blend the onions, garlic, and ginger without adding water then keep the paste aside.

3. Chop the tomatoes and blend them with yogurt to make a smooth puree.

4. Heat up the oil on a sufuria add ground onion-ginger-garlic paste. Sprinkle the black pepper, cardamom, cumin seeds, and salt. Stir to combine and reduce the heat.

5. Add the tomato and yogurt puree and sprinkle the turmeric, chili powder, coriander, and salt.

6. Add the mushrooms to the mixture and stir well

7. Add ¼ teaspoon of garam masala and stir well before turning it off. Serve with rice, chapati or naan.

Keywords: Mushroom Masala,Mushroom Gravy