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.