Mushroom Masala

Mushroom Masala

Mushroom Masala is an Indian gravy prepared using edible mushrooms. There are varieties of edible mushrooms but cap or button mushrooms are majorly used in Indian gravies. Though Mushrooms are classified as vegetable they are actually not a plant thus many vegetarian don’t prefer to eat mushrooms.

This ‘Mushroom Masala‘ is one of my favourite preparation where I also use green peas in gravy. But in case you are not a fan of peas then can totally skip it. I have prepared this gravy using coastal favourite ingredient which is nothing but Coconut. Roasted coconut along with onions gives lovely nutty flavour to the gravy. In fact, not just with mushroom you’ll love this gravy base with chicken and prawns as well.

You can serve any roti or paratha with Mushroom masala. We also love to devour this masala with pav or buns.

Ingredients:

For Paste:

1 large onion

1/2 cup shredded coconut

1 tbsp oil

1/2 cup water

Other:

1 small onion

300 gms cup mushroom or button mushroom ( I used cup mushrooms)

2 tbsp oil

1/2 cup green peas (I used frozen but fresh peas would be great!!)

1&1/2 tsp coriander powder

2 tsp garam masala powder

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp kashmiri chilli powder (for colour only)

1 tbsp ginger garlic paste

3/4 cup prepared coconut paste

1/2 cup chopped coriander (as per choice)

Salt as per taste

Water

Method:

Firstly prepare thick paste for gravy. Take a pan on medium-high flame, once pan is hot add oil to it and then add roughly chopped onions. Stir the onions occasionally and when they turn golden brown, add shredded coconut to it. Stir the coconut till it turns brown ( do not overcook it). Once this mixture is cooked, turn off the gas and let it cool down to room temperature. Grind this mixture to make a thick paste, use minimum water for grinding but ensure to make fine paste.

As I mentioned, this paste gives awesome taste to any veg or non-veg gravy. Incase you prepared extra paste, store it in freezer and it will be good for another 20-30 days. Using this paste you can make egg / chicken curry or can be used with whole pulses.

Once coconut paste is ready, let’s move to next steps of the recipe. Take a pan or wok on medium-high flame. Once wok is hot, add finely chopped onions and stir continuously. When onions turns translucent, add ginger-garlic paste and all dry spices except garam masala. Turn gas to low flame and let the masala’s cook (add little water, so that spices won’t get burnt). After couple of minutes add green peas and mushrooms (I have divided mushrooms into half). Turn heat back to medium, add salt and mix everything throughly.

If required, add little water so masala won’t stick to the bottom. But as mushroom starts cooking, it will release some moisture so water is actually not required.

Once mushrooms and peas are partially cooked, add prepared coconut paste into it. Mix mix mix and add a cup of water to it. Cover and let it further cook on medium flame.

After few minutes, oil starts separating out from sides of pan/wok. At the end add garam masala and chopped coriander leaves. Let it simmer for few seconds and then Mushroom Masala is ready to serve!!

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