Mushrooms are such a delightful food to work with. They work well with several ingredients and are widely used in many cuisines all over the world.
I love the fact that they cook quickly & have a lovely chewy texture & whats more, they are packed with B vitamins such as riboflavin, folate, thiamine, pantothenic acid and niacin. They also happen to be the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals such as selenium, potassium, copper, iron, and phosphorus.
A great combination of healthy and tasty, this recipe of mushroom masala is a spicy and tangy preparation in which mushrooms are cooked in Indian spices and served with Roti or Naan.
- Mushrooms* - 2 packs ,about 8 ounces
- Tomato - 1
- Onion - 1
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Green Chili - 1
- Curry Leaves - 5-7
- Red Chili Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Asafoetida - a pinch
- Ginger Garlic Paste - 1 tablespoon
- Garam Masala - 1/4 teaspoon
- Salt to taste
- Oil - 2 teaspoons
- Wash and cut the mushrooms in half or quarters.
- Heat oil in a pan and once the oil is hot add mustard seeds.
- Once the mustard seeds begin to crackle add cumin seeds, slit green chili & curry leaves.
- Add finely chopped onion, turmeric powder, asafoetida & ginger garlic paste and saute for a minute.
- Add chopped tomato and red chili powder and cook for a minute or until the oil starts to separate .
- Add mushrooms and mix in the garam masala.
- Add salt to taste and cover the pan with a lid and cook for about 5-10 minutes.
- There is no need to add water as the mushrooms let out a lot of moisture while getting cooked.
- The mushrooms get cooked pretty quickly so don't cook them for too long.
- Garnish the lovely mushroom masala with some chopped cilantro and serve with hot chapatis or parathas
- *You can use button mushrooms, baby bella or any other kind of mushrooms of your choice.