Mushroom Masala is a wealthy and flavorful Punjabi-style curry made with tender mushrooms, onions, tomatoes, and fragrant spices. This flavorful and comforting one-pot dish has a deliciously spiced gravy that pairs completely with roti, naan, or rice. Preferrred for each on a regular basis meals and particular events, this vegetarian mushroom curry is simple to make and full of heat. Whether or not you’re a keen on mushrooms or simply seeking to attempt one thing totally different, this recipe is a must-try.
About Mushroom Masala Recipe
Mushroom Masala recipe is a simple, scrumptious curry made with earthy white button mushrooms in a spiced onion and tomato gravy.
This gluten free recipe of Mushroom Masala, like most of my different recipes too, is simple to organize. You simply should do some prep work, like making the onion paste and tomato puree, for this tasty curry with contemporary button mushrooms.
Each these above-mentioned paste and puree could be simply ready in a great blender or mixer-grinder. When you have got the onion paste and tomato puree prepared with you, making this Mushroom Curry with Punjabi flavors is mostly a breeze.
Mushrooms are a kind of components which are filled with proteins and Vitamin D. However lots of people have an aversion in the direction of it. So, I hope with this Punjabi fashion Mushroom Curry, a few of you may very well develop a liking for mushrooms.
The onion paste is caramelized, which supplies a deeper, richer taste within the gravy. I additionally add some contemporary Curd (yogurt) which makes the gravy a bit creamy, with a clean consistency and a burst of flavors in it.
You should utilize any impartial flavored oil to make this Mushroom Curry. Aside from these, there’s a bunch of entire spices like cumin seeds, Indian bay leaf (tej patta), cinnamon, inexperienced cardamom, cloves, mace and black cardamom (elective) added in it.
Together with these spices, there are some fundamental floor spices too, like turmeric powder, crimson chili powder, coriander powder and garam masala powder added to this recipe of Mushroom Masala. The contact of crushed dried fenugreek leaves on the finish additionally makes it pretty.
There are not any nuts like cashews and almonds on this Punjabi fashion recipe of Mushroom Curry. Thus, the gravy doesn’t have a thick and creamy consistency.
As a substitute, it’s extremely flavorful, mild and could be simply poured on steamed rice. You can even have it with some gentle dinner rolls (pav), roti or paratha.
Most frequently, I take advantage of this Mushroom Masala gravy base with slight modifications to make different vegetable or paneer bhuna masala. For an additional protein wealthy curry, you can too verify this Soya Chunks Curry and Soya Chaap Recipe that I make on events.
One factor that you will need to remember earlier than starting to make this recipe is that, it’s a must to rinse and clear the mushrooms very nicely with water.
Since there’s loads of grime that may be sticking to the mushrooms. So, it’s important to wash them nicely, wipe them dry after which use for this or every other recipe.
Step-by-Step Information
The way to make Mushroom Masala
Preparation
1. Rinse or wipe dry 200 to 250 grams mushrooms. Slice off a little bit of the bottom stalk. Then, slice or chop them. Preserve apart.
2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
3. Grind to a clean and fantastic paste, with out including any water.
4. Take away this paste with a spoon or spatula in a bowl. Put aside.
Make Tomato Puree
5. In the identical jar, add ½ cup tightly packed chopped tomatoes.
6. Make a clean puree, with out including water. Set the ready tomato puree apart.
No have to blanch tomatoes earlier than pureeing. If utilizing packaged puree, then add ⅓ cup tomato puree.
7. Whisk 4 tablespoons contemporary curd (yogurt) till clean and put aside.
Make Onion Tomato Masala
8. Warmth 3 tablespoons oil in a pan and add the next entire spices:
- ½ teaspoon cumin seeds
- 2 small or 1 medium to massive tej patta
- ½ inch cinnamon
- 1 black cardamom
- 2 inexperienced cardamoms
- 3 cloves
- 1 single strand of mace
I forgot so as to add tej patta at this step, so added later at step 11.
Tip: Black cardamom does give some smokiness to the dish, however could be omitted, if you happen to would not have it or if you don’t like its flavors.
9. Sauté the spices for some seconds till they develop into aromatic.
10. Decrease the warmth, and add the ready onion paste.
11. Combine the onion paste with the oil. If the paste splutters, then cowl the pan with a lid permitting for some area for the steam to cross.
12. On low to medium warmth, stirring usually, proceed to sauté till the onion paste begins decreasing.
13. Stir and sauté till the onion paste turns into golden and caramelized.
This sautéing of onion paste takes a while. So, to quicken the method, add a pinch of salt.
14. Now, add the ready tomato puree. Mix nicely.
15. Add the spice powders:
- ¼ teaspoon turmeric powder
- ½ teaspoon crimson chili powder (or cayenne pepper)
- 1 teaspoon coriander powder
16. Stirring usually, sauté till you see oil releasing from the perimeters of the onion-tomato masala. The masala paste can even thicken and develop into shiny.
Add Mushrooms
17. Add the sliced or chopped white button mushrooms.
18. Decrease the warmth and add the overwhelmed curd (yogurt). Beat the curd individually in a bowl after which add. In the event you add curd with out whisking, it may possibly curdle or develop into grainy.
Notice: Add yogurt constituted of entire milk. Don’t add low-fat milk or toned milk yogurt as they’ll break up within the gravy. In the event you would not have curd, then merely skip it.
19. As quickly as you add yogurt, combine very nicely.
20. Simmer on low to medium warmth for two to three minutes.
Make Mushroom Masala
21. Then, add ¾ cup water or as required. You possibly can add much less or extra water, relying on the consistency you favor.
Do not forget that mushrooms launch water. So, add much less water maintaining this level in thoughts. You possibly can all the time add extra water later, if the gravy turns into very thick.
22. Season with salt as required.
23. Stir and blend very nicely.
24. Cowl the pan with a lid.
25. On low to medium warmth, simmer the Mushroom Curry for 18 to twenty minutes or till the mushrooms are cooked and the curry has thickened a bit.
You also needs to see some oil specks on high.
26. Lastly, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir the gravy nicely.
At this step, for some richness, you may add 1 to 2 tablespoons heavy cream.
27. Lastly, add 2 tablespoons chopped coriander leaves and blend.
28. Serve Mushroom Masala scorching or heat.
Serving & Storage Strategies
In the event you like, you may garnish the Mushroom Curry with some coriander leaves whereas serving. Then, get pleasure from it with steamed rice, jeera rice or pulao.
It additionally goes very nicely as a facet gravy dish with a Dum Biryani. Or you may relish this curry with Roti, Paratha, Butter Naan, bread or dinner rolls (Pav). Within the above photograph, it’s served with a easy aromatic Capsicum Rice.
The leftover Mushroom Masala could be refrigerated for a day. Merely heat the gravy in a pan, earlier than serving. If the gravy has thickened an excessive amount of, then add a couple of tablespoons of water to skinny the consistency.
Professional Suggestions
- Mushrooms: Good options for button mushrooms for this recipe are shiitake mushrooms and cremini mushrooms.
- Cooking Mushrooms: I’ve instantly cooked the mushrooms when making the curry. In the event you favor, sauté the mushrooms individually in oil and add them later to the gravy as soon as its cooked.
- Tomatoes: You may make contemporary tomato puree for this recipe, or use a readymade packaged one too. You should utilize ½ cup crushed canned tomatoes as an alternative of contemporary tomatoes.
- Greens: Enhance the diet quotient of this dish by including ½ to 1 cup of different greens like inexperienced peas, carrots, broccoli, cauliflower and bell pepper.
- Black cardamom: In the event you don’t have it, then skip including it within the recipe. However its higher so as to add because it imparts a smoky taste to the dish.
- Yogurt: Ensure to make use of entire milk curd (yogurt), and never the one made with toned milk or low-fat milk. Utilizing these could end in splitting, whereas being cooked.
FAQs
To make a spicy curry, add extra inexperienced chilies or a little bit of crushed black pepper or crimson chili powder as per your choice.
Make a vegan curry by including any nut yogurt, almond yogurt or skipping the yogurt utterly.
To thicken, simmer the curry uncovered for a couple of minutes to let extra water evaporate. You can even add a couple of cashew or almond paste or Coconut Milk or cream to thicken and enrich the gravy.
Sure, this mushroom masala recipe is of course gluten-free since it’s made with out asafetida which often accommodates gluten.
Extra Indian Mushroom Curries To Attempt!
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Mushroom Masala Recipe (Punjabi Mushroom Curry)
A flavorful Punjabi fashion Mushroom Masala made with tender mushrooms, onions, tomatoes, and a mix of fragrant spices and herbs. This straightforward and satisfying curry includes a wealthy, comforting gravy that’s excellent for absorbing with roti, naan, or rice. Preferrred for each on a regular basis meals and particular events, it comes collectively shortly and presents deep, well-balanced flavors and tastes.
Prep Time 20 minutes
Prepare dinner Time 30 minutes
Complete Time 50 minutes
Stop your display from going darkish whereas making the recipe
Preparation
Rinse in a water a couple of instances or wipe dry the mushrooms. Slice off part of the bottom stalk. Subsequent slice or chop the mushrooms and put aside.
In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a clean and fantastic paste with out including any water.
Take away the onion paste with a spoon or spatula in a bowl and maintain apart.
In the identical jar, add the chopped tomatoes and make a clean puree. There isn’t any have to blanch the tomatoes earlier than pureeing. Set the ready tomato puree apart.
In a small bowl, whisk curd (yogurt) till clean and maintain apart.
Making onion & tomato masala
Warmth oil in a pan and add the next entire spices – cumin seeds, tejpatta, cinnamon, black cardamom, inexperienced cardamoms, cloves and a single strand of mace.
Fry the spices for a couple of seconds or till they develop into fragrant and splutter.
Decrease the warmth and add the bottom onion-ginger-garlic paste.
Combine the paste with the oil. If the paste splutters then cowl the pan with a lid permitting for some area for the steam to cross by.
On a low to medium warmth stirring usually proceed to sauté till the onion paste begins thickening.
Stir and sauté till the paste turns into golden. This sautéing of onion paste takes a while. So to quicken the method add a pinch of salt.
Now add the tomato puree. Combine nicely.
Add the bottom spice powders – turmeric powder, crimson chilli powder and coriander powder.
Combine nicely and sauté till you see oil releasing from the perimeters of the onion and tomato masala. The masala paste can even look shiny and thick.
Making mushroom masala
Add the sliced or chopped white button mushrooms.
Add the overwhelmed curd (yogurt). As quickly as you add yogurt, combine completely and shortly on a low warmth.
Simmer on a low to medium-low warmth for two to three minutes.
Subsequent add water and season with salt. Combine very nicely.
Cowl the pan with a lid. On a low to medium warmth simmer the mushroom masala for 18 to twenty minutes or till the mushrooms are tender and cooked nicely.
- Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Combine once more. At this step you may add 1 to 2 tablespoons of heavy cream for a wealthy tasting curry.
Serve Mushroom Masala scorching or heat.
Serving solutions
Whereas serving you may garnish Mushroom Curry with some chopped coriander leaves.
Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry additionally goes very nicely as a facet gravy dish with biryani.
You can even pair it with roti, paratha, naan, bread or dinner rolls (pav).
Storage
The leftovers could be refrigerated for a day. Heat the mushroom masala gravy in a pan earlier than serving.
If the gravy has thickened an excessive amount of, then add a couple of tablespoons of water to skinny the consistency.
- Mushrooms: In the event you would not have button mushrooms – portobello, cremini, or shiitake mushrooms are good substitutes.
- Veggies: Add ½ to 1 cup of greens like cauliflower, peas, carrots, broccoli, or bell peppers.
- Vegan possibility: Use almond or any nut-based yogurt, or skip the yogurt completely.
- Tomatoes: You possibly can substitute ½ cup canned crushed tomatoes with contemporary tomatoes.
- Gravy consistency: For a thicker curry, simmer longer; for a thinner one, add some extra water.
- Spice stage: Alter chilli powder and inexperienced chillies to fit your style.
Vitamin Details
Mushroom Masala Recipe (Punjabi Mushroom Curry)
Quantity Per Serving
Energy 190 Energy from Fats 144
% Every day Worth*
Fats 16g25%
Saturated Fats 2g13%
Ldl cholesterol 3mg1%
Sodium 417mg18%
Potassium 424mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 365IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 9mg11%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin Okay 5µg5%
Calcium 67mg7%
Vitamin B9 (Folate) 26µg7%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 110mg11%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie food regimen.
Mushroom Masala recipe from the archives was first printed on July 2015.
