Mushroom Masala

I have been forever trying to make a Mushroom masala which does some justice to the restaurant types. I have done some experimenting but nothing with rave results.

So, I chanced upon this recipe and thought why not... I should give this yet another try. And this time it came out perfectly.

I did make some small changes though. Nothing drastic, just something more suited to my household.

Instead of adding the green chillies as full and not eating it, but just throwing it away, I decided to saute it along with the onions-tomato mix and then proceed to grind the same.  I really like dishes where I do not have to take out anything.. hence the change.

Next, I also did not add the curry powder, I thought that might just make it too aromatic and the mushrooms might be lost in it. So, I just completely skipped it.

Anyhow, I liked the way it turned out, and here it is for inspection.

Mushroom Masala

And, here is the recipe, in case you are too lazy to hop over!


To Serve 4, you need;

A 200 gms pack of button mushrooms
2 Green chillies- slit lengthwise
1 tbsp oil
Fresh coriander leaves-to garnish
1/2 tsp red chilli powder
1/2 tsp curry powder
1/2 tsp garam masala
¼ tsp pepper powder
1/4 tsp turmeric powder
Salt- to taste

To sauté and grind to a paste

3 medium,sliced thin or minced-big onions
2 tbsps oil
1 tsp ginger-garlic paste
1-2 tomatoes- cut into 8 pcs each


Method

• Slice onions and mushrooms separately.

• Heat the 2 tbsp oil and sauté onions until golden brown in colour.

• Add ginger-garlic paste and the cut tomatoes. Sauté well till the raw smell disappears and the tomatoes turn pulpy.

• Cool and grind this into a smooth paste adding very little water if needed. Keep aside.

• Heat the 1 tbsp oil mentioned formerly. Add the sliced mushrooms and stir-fry till tender. Add green chilles, chilly powder, turmeric, pepper powder, garam masala and salt in that order. Do not burn the powders, just see to it they get heated up well and let not change their colours. 
• Go to the next step immediately!

• Add the ground paste and mix well adding a little water. Mushrooms let out water while cooking too.Simmer till mushrooms are cooked and the gravy reaches the right consistency.

• Serve hot garnished with minced coriander leaves and fresh cream if you prefer.Mushroom masala goes best with any variety of Indian roti or Pulao.