Let’s play a riddle today. The king of today’s dish is neither a vegetable nor a fruit. It’s a controversial topic among vegetarian and non-vegetarian. Guess! Guess!
What’s the thing we are talking about?
You are right. It’s Mushroom!
May it be veg or non-veg. A fruit or a vegetable, I am a crazy fan of it. This is one of my personal favorite dishes. I order it often when I go to restaurants. It’s a spicy gravy main course served with either chapatis or rice or pooris. The beauty of this dish is its thick gravy. It is made with different variations in different parts of India based on the availability of ingredients.
The recipe of the Mushroom Masala goes like this:
- Button Mushroom – 200 gms
- Onion – 3 medium sized finely chopped
- Garlic – 1 whole
- Ginger – 1 inch long
- Tomatoes – 2 medium sized
- Cumin seeds – 1tsp
- Cloves – 3-4 nos
- Cardamom – 2-3 nos
- Cinnamon – 1 stick
- Bay Leaves – 2
- Vegetable Oil – 2 tbsp
- Turmeric Powder – 1 tsp
- Cumin Powder – 2 tsp
- Coriander Powder – 2 tsp
- Red chili powder – 2 tsp
- Green chilies – 1 finely chopped
- Coriander leaves -1 tbsp finely chopped
- Peel the garlic cloves and chop the tomatoes and ginger into small pieces.
- In a mixer, add the peeled garlic cloves, chopped ginger and tomato.
- Add the spices like Cardamom, Cinnamon, Cloves and Bay leaves and grind it into a fine paste adding some water into it.
- Cut the mushroom into medium pieces and soak it in water and take it out. Add a pinch of turmeric powder.
- Heat a pan, add the vegetable oil to the pan.
- Splutter the cumin seeds to the hot oil.
- Add the onion and saute it till it’s translucent.
- Add the finely ground paste to the pan and add the turmeric powder, salt, coriander powder and cumin powder and cook it.
- Cook the spices till the oil separated from the mixture.
- Add the cut mushrooms to it.
- Extra water is not required to be added as mushroom releases water.
- Cook till the mushroom get’s softened.