Mushroom Masala

Mushroom Masala is a rich and aromatic vegan dish that brings together tender mushrooms simmered in a spiced tomato-based sauce. This comforting and hearty meal is perfect for any occasion, providing a burst of flavor with every bite. In this recipe, we’ll explore the history of masala dishes, why you’ll love this recipe, the key ingredients, and tips for making it your own.

Table of Contents

• The History of Masala
• Why You’ll Love Mushroom Masala
• What Is In Mushroom Masala Recipe?
• Key Ingredients
• How To Make Mushroom Masala
• Have It Your Way!
• Nutritional Facts
• Other Recipes You’ll Love
• Mushroom Masala Recipe

The History of Masala

Masala, meaning “spice blend” in Hindi, has its roots in the Indian subcontinent. It refers to a mixture of spices used as a base in various Indian dishes. The use of masala dates back thousands of years, evolving with the diverse culinary traditions of India.

Masala dishes hold a significant place in Indian cuisine, celebrated for their complex flavors and aromatic spices. They are a staple in many households, offering a warm and comforting meal that is both nourishing and satisfying.

Traditional masala blends vary from region to region, each offering a unique taste profile. Common spices include cumin, coriander, turmeric, and garam masala. These spices are often toasted to enhance their flavors before being ground into a fine powder. Masala dishes can be made with various proteins, including meat, lentils, and vegetables, with mushrooms being a popular vegan option.

Why You’ll Love Mushroom Masala

• Rich and Flavorful: The combination of spices and tomatoes creates a deep and satisfying flavor.
• Vegan-Friendly: Made entirely with plant-based ingredients, making it suitable for vegans and vegetarians.
• Hearty and Comforting: Perfect for a cozy meal on a chilly day.
• Quick and Easy: Simple to prepare and ready in under 40 minutes.
• Nutritious: Packed with vitamins and minerals from mushrooms and spices.

What Is In Mushroom Masala Recipe?

This delightful dish features a blend of fresh ingredients and aromatic spices:

• Mushrooms: Tender and meaty, they absorb the rich flavors of the masala sauce.
• Onions: Provide a sweet and savory base.
• Garlic: Adds a robust and aromatic flavor.
• Ginger: Brings a zesty and warming note.
• Tomatoes: Create a tangy and rich sauce.
• Cumin Seeds: Enhance the dish with their earthy flavor.
• Turmeric: Adds a warm color and mild bitterness.
• Coriander Powder: Offers a lemony and slightly sweet taste.
• Garam Masala: A blend of spices that adds depth and complexity.
• Yogurt: adds creaminess and balances the spices.

Key Ingredients

• Mushrooms: The star of the dish, offering a meaty texture and rich flavor.
• Onions, Garlic, and Ginger: Essential aromatics that form the base of the sauce.
• Tomatoes: Provide acidity and sweetness.
• Spices: Cumin seeds, turmeric, coriander powder, and garam masala create a complex and aromatic flavor profile.
• Yogurt or Cream: Adds creaminess and a hint of sweetness.

How To Make Mushroom Masala

1. Heat a wok over medium heat, add oil and ghee. Once oil and ghee are hot, add Garlic and Ginger and sauté 1-2 minutes.

2. Add the Onions and sauté until Onions are slightly brown. Then add Turmeric powder, Coriander powder, salt, and red chili powder. Mix well, and then add Tomatoes, water, and thinned yogurt. Mix the curry, close the lid, and simmer for 10-12 minutes until tomatoes are cooked through.

3. After 10-12 minutes, check on the Tomatoes. If they are cooked through, turn off the heat and allow to cool slightly. Once cooled slightly, using an immersion blender, puree the Tomato and Onion curry. If needed, add a little water per your desired consistency.

4. In a medium pan over medium heat, add oil and ghee. Once the oil and ghee are hot, add green and black Cardamoms, Bay leaf, Cinnamon stick, Black Peppercorns, and Cloves. Allows the spices to infuse the oil, and plump up. Add the Onions, and sauté until softened, and add mushroom.

5. Add Red Chili powder, and salt. The salt will help wick the moisture from the Mushrooms and Onions, creating a braising liquid. Stir and braise the Mushroom until all the liquid has evaporated, and Mushrooms are cooked through and firm.

6. Once the curry has been pureed add in the mushroom and onion mixture, along with hand crushed Fenugreek leaves, combine well, and transfer to a serving dish.

7. Garnish with some Yogurt, and fresh Cilantro.

8. Enjoy with Jeera (Cumin) Rice, or Naan.

Have It Your Way!

Customize your Mushroom Masala with these creative adaptations:

• Adjust the Heat: Add chili powder or fresh green chilies for a spicier kick.
• Different Mushrooms: Use a mix of mushrooms like shiitake, oyster, or cremini for added texture and flavor.
• Protein Boost: Add chickpeas or tofu for extra protein.
• Creamy Option: Substitute coconut milk or cashew cream for a different creamy texture.
• Herbs and Spices: Experiment with adding fenugreek leaves or mustard seeds for additional flavor.

Nutritional Facts

Mushroom Masala is not only delicious but also packed with nutrients:

• Low in Calories: A healthy option for those watching their calorie intake.
• Rich in Vitamins and Minerals: Mushrooms are high in B vitamins, selenium, and potassium.
• Anti-Inflammatory: Spices like turmeric and ginger have anti-inflammatory properties.
• High in Fiber: Mushrooms and onions contribute to your daily fiber intake.

Other Recipes You’ll Love

• Lemon Dill Rice
• Jeera Rice
• Dal Fry
• Cowboy Caviar
• Eggless Chocolate Cake

Mushroom Masala Recipe

Mushroom Masala

Berry Berry Life

Mushroom Masala is a rich and aromatic vegan dish that brings together tender mushrooms simmered in a spiced tomato-based sauce. This comforting and hearty meal is perfect for any occasion, providing a burst of flavor with every bite.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

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Mushroom Curry

• 400 g Baby Bella or Button Mushrooms quartered
• 2 Tbsp Cooking Oil
• 1 Tbsp Ghee Clarified Butter
• 1 Tsp Cumin Seeds
• 1 Tbsp Ginger grated
• 4 Garlic
• 1 Large Onion radial cut
• ½ Tsp Turmeric powder
• 1 Tsp Coriander powder
• 1 Tsp Red Chilli powder
• 2 Tomato chopped
• 2 Tbsp Yogurt thinned with equal water

Mushroom fry

• 1 Tsp Cooking Oil
• 1 Tsp Ghee
• 1 Bay Leaf
• 1 Cinnamon stick
• 1 Cloves
• 4 Black Peppercorn
• 2 Green Cardamom
• 1 Black Cardamom
• 1 Small Onion radial cut
• 1 Tsp Red Chili powder
• Salt to taste
• 1 Pinch Kasoori Methi dried Fenugreek leaves

Garnish:

• ¼ Cup Cilantro garnish
• 2 Tbsp Yogurt

Equipment

• HexClad 12in Wok
• HexClad 12 Inch Frying Pan w Lid

Instructions

 

• Heat a wok over medium heat, add oil and ghee. Once oil and ghee are hot, add Garlic and Ginger and saute 1-2 minutes.
• Add the Onions and saute until Onions are slightly brown. Then add Turmeric powder, Coriander powder, salt, and red chili powder. Mix well, and then add Tomatoes and water. Mix the curry, close the lid, and simmer for 10-12 minutes until tomatoes are cooked through.
• In a medium pan over medium heat, add oil and ghee. Once the oil and ghee are hot, add green and black Cardamums, Bay leaf, Cinnamon stick, Black Peppercorns, and Cloves. Allows the spices to infuse the oil, and plump up.
• To the spices, add the Onions, and saute until softened.
• Add the Mushrooms, Red Chili powder, and salt. The salt will help wick the moisture from the Mushrooms and Onions, creating a braising liquid. Stir and braise the Mushooms until all the liquid has evaporated, and Mushrooms are cooked through and firm.
• After 10-12 minutes, check on the Tomatoes. If they are cooked through, turn off the heat and allow to cool slightly. Once cooled slightly, using an immersion blender, puree the Tomato and Onion curry. If needed, add a little water per your desired consistency.
• Once the curry has been pureed add in the mushroom and onion mixture, along with hand crushed Fenugreek leaves, combine well, and transfer to a serving dish.
• Garnish with some Yogurt, and fresh Cilantro.
• Enjoy with Jeera (Cumin) Rice, or Naan.

Notes

• Mushroom Variety: Use your favorite mushrooms or a mix for varied textures.
• Coconut Milk: Full-fat coconut milk will make the dish richer, but light coconut milk can be used for a lighter version.
• Serving Suggestions: Serve with basmati rice, naan, or roti for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Make Ahead: The flavors deepen over time, making this dish great for meal prep. Make it a day ahead and reheat before serving.

Video

Nutrition

Serving: 1ServingCalories: 150kcal

Keyword Curry, Masala, Mushroom, Vegetarian

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