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. Best for each on a regular basis meals and particular events, this vegetarian mushroom curry is straightforward to make and full of heat. Whether or not you’re a keen on mushrooms or simply trying to strive 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 straightforward to organize. You simply need to do some prep work, like making the onion paste and tomato puree, for this tasty curry with recent button mushrooms.
Each these above-mentioned paste and puree may be simply ready in a superb blender or mixer-grinder. When you’ve the onion paste and tomato puree prepared with you, making this Mushroom Curry with Punjabi flavors can be a breeze.
Mushrooms are a type 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 model Mushroom Curry, a few of you may very well develop a liking for mushrooms.
The onion paste is caramelized, which provides a deeper, richer taste within the gravy. I additionally add some recent 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 complete spices like cumin seeds, Indian bay leaf (tej patta), cinnamon, inexperienced cardamom, cloves, mace and black cardamom (non-obligatory) added in it.
Together with these spices, there are some primary floor spices too, like turmeric powder, purple 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 beautiful.
There aren’t any nuts like cashews and almonds on this Punjabi model recipe of Mushroom Curry. Thus, the gravy doesn’t have a thick and creamy consistency.
As an alternative, it’s extremely flavorful, mild and may be simply poured on steamed rice. You may as well have it with some tender dinner rolls (pav), roti or paratha.
Most frequently, I exploit this Mushroom Masala gravy base with slight modifications to make different vegetable or paneer bhuna masala. For an additional protein wealthy curry, you may also verify this Soya Chunks Curry and Soya Chaap Recipe that I make on events.
One factor that it’s essential to be mindful earlier than starting to make this recipe is that, you need to rinse and clear the mushrooms very effectively with water.
Since there’s a number of filth that may be sticking to the mushrooms. So, it’s important to scrub them effectively, wipe them dry after which use for this or another recipe.
Step-by-Step Information
The best 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 Âľ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
3. Grind to a clean and positive 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 recent curd (yogurt) till clean and put aside.
Make Onion Tomato Masala
8. Warmth 3 tablespoons oil in a pan and add the next complete spices:
- ½ teaspoon cumin seeds
- 2 small or 1 medium to giant 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 may be omitted, in case you do not need it or if you don’t like its flavors.
9. Sauté the spices for some seconds till they change 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 house for the steam to move.
12. On low to medium warmth, stirring usually, proceed to sauté till the onion paste begins lowering.
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 effectively.
15. Add the spice powders:
- ÂĽ teaspoon turmeric powder
- ½ teaspoon purple 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 will even thicken and change into shiny.
Add Mushrooms
17. Add the sliced or chopped white button mushrooms.
18. Decrease the warmth and add the crushed curd (yogurt). Beat the curd individually in a bowl after which add. In case you add curd with out whisking, it may curdle or change into grainy.
Notice: Add yogurt constituted of complete milk. Don’t add low-fat milk or toned milk yogurt as they may break up within the gravy. In case you do not need curd, then merely skip it.
19. As quickly as you add yogurt, combine very effectively.
20. Simmer on low to medium warmth for two to three minutes.
Make Mushroom Masala
21. Then, add Âľ cup water or as required. You possibly can add much less or extra water, relying on the consistency you favor.
Keep in mind that mushrooms launch water. So, add much less water maintaining this level in thoughts. You possibly can at all times add extra water later, if the gravy turns into very thick.
22. Season with salt as required.
23. Stir and blend very effectively.
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 must also see some oil specks on prime.
26. Lastly, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir the gravy effectively.
At this step, for some richness, you’ll be able to add 1 to 2 tablespoons heavy cream.
27. Lastly, add 2 tablespoons chopped coriander leaves and blend.
28. Serve Mushroom Masala sizzling or heat.
Serving & Storage Ideas
In case you like, you’ll be able to 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 effectively as a aspect gravy dish with a Dum Biryani. Or you’ll be able to relish this curry with Roti, Paratha, Butter Naan, bread or dinner rolls (Pav). Within the above picture, it’s served with a easy aromatic Capsicum Rice.
The leftover Mushroom Masala may 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.
Knowledgeable Suggestions
- Mushrooms: Good alternate options for button mushrooms for this recipe are shiitake mushrooms and cremini mushrooms.
- Cooking Mushrooms: I’ve immediately cooked the mushrooms when making the curry. In case you desire, sautĂ© the mushrooms individually in oil and add them later to the gravy as soon as its cooked.
- Tomatoes: You can also make recent tomato puree for this recipe, or use a readymade packaged one too. You should utilize ½ cup crushed canned tomatoes as an alternative of recent tomatoes.
- Greens: Improve the vitamin 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 case 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: Be certain that to make use of complete 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 purple chili powder as per your desire.
Make a vegan curry by including any nut yogurt, almond yogurt or skipping the yogurt fully.
To thicken, simmer the curry uncovered for a couple of minutes to let extra water evaporate. You may as well 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!
Please be sure you fee the recipe within the recipe card or go away a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Mushroom Masala Recipe (Punjabi Mushroom Curry)
A flavorful Punjabi model Mushroom Masala made with tender mushrooms, onions, tomatoes, and a mix of fragrant spices and herbs. This simple and satisfying curry encompasses a wealthy, comforting gravy that’s good for absorbing with roti, naan, or rice. Best 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
Cook dinner Time 30 minutes
Whole Time 50 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Rinse in a water a couple of occasions 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 positive 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 complete 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 change 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 house for the steam to move 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 effectively.
Add the bottom spice powders – turmeric powder, purple chilli powder and coriander powder.
Combine effectively and sauté till you see oil releasing from the perimeters of the onion and tomato masala. The masala paste will even look shiny and thick.
Making mushroom masala
Add the sliced or chopped white button mushrooms.
Add the crushed 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 effectively.
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 effectively.
- Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Combine once more. At this step you’ll be able to add 1 to 2 tablespoons of heavy cream for a wealthy tasting curry.
Serve Mushroom Masala sizzling or heat.
Serving ideas
Whereas serving you’ll be able to garnish Mushroom Curry with some chopped coriander leaves.
Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry additionally goes very effectively as a aspect gravy dish with biryani.
You may as well pair it with roti, paratha, naan, bread or dinner rolls (pav).
Storage
The leftovers may 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 case you do not need 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 choice: Use almond or any nut-based yogurt, or skip the yogurt totally.
- Tomatoes: You possibly can substitute ½ cup canned crushed tomatoes with recent tomatoes.
- Gravy consistency: For a thicker curry, simmer longer; for a thinner one, add some extra water.
- Spice stage: Modify chilli powder and inexperienced chillies to fit your style.
Vitamin Information
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%
* % Every day Values are based mostly on a 2000 calorie eating regimen.
Mushroom Masala recipe from the archives was first revealed on July 2015.
