Calling all mushroom lovers…here’s a tasty side dish that is sure to satisfy all your cravings. This versatile masala pairs well with almost anything including naan, roti, rice, idli and dosa.
Mushroom Masala 
Dry roast spices 
Sauté onions in oil 
Add ginger garlic paste and sauté 
Mix in puréed tomatoes 
Add spice powders 
Add and sauté mushrooms in masala 
Add ground masala powder and salt 
Mix in butter 
Cook for a few minutes
Mushroom Masala
Calling all mushroom lovers…here's a tasty side dish that is sure to satisfy all your cravings. This versatile masala pairs well with almost anything including naan, roti, rice, idli and dosa.
Servings: 6
Ingredients
- 24 oz mushroom pack
- 2 medium sized onions (around 2 cups)
- 1 tomato (puréed)
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder (adjust to taste)
- 4 tbsp oil
- 1 tbsp butter
- 1 bay leaf
- salt to taste
To roast and grind:
- 1 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp black pepper
- 1 tbsp coriander powder
- 3 red chilies
Instructions
- Wash mushroom, slice, and set aside.
- Dry roast ingredients under "To roast and grind:" in a pan until aromatic.
- Once aromatic, remove from pan and let it cool.
- Grind the spices into a fine powder.
- Add oil to a large pan. Once hot, add a bay leaf and the chopped onions. Sauté until the onions become translucent.
- Next, add ginger garlic paste and sauté until the raw smell fades.
- Then, add puréed tomatoes and cook for 2 minutes.
- Mix in turmeric powder, coriander powder, and chili powder. Cook for 1 minute.
- Now, add the sliced mushrooms and sauté for 3-4 minutes.
- Add the ground masala powder as needed and salt. Mix well.
- Then, add butter and let the masala cook until the oil starts to separate on the sides of the pan.
- Serve hot as a side dish.
Notes
- Using butter is optional, you can use a tablespoon of oil instead.
