Mushroom Masala
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
330 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Mushroom Masala
Description
Mushroom Masala starts with cooking diced onion and green pepper in olive oil until softened. Garlic, ginger paste, and chopped dried red chili are added to release their aromas before incorporating sliced button mushrooms. The mushrooms cook until reduced in size and most of their liquid has evaporated, concentrating their flavor.
Ground spices including garam masala, coriander, turmeric, and fenugreek leaves are stirred in and briefly toasted to deepen their essence. Chopped canned tomatoes and coconut milk are then added and simmered to thicken the sauce and meld flavors, resulting in a creamy curry with bold, savory spice notes and a gentle heat from the chili.
This mushroom curry is suited for an Indian-style meal, served alongside steamed rice or with soft naan bread to soak up the sauce. The dish balances the earthiness of the mushrooms with spiced richness and a silky coconut-based sauce.
Notes suggest using a wide, deep skillet for even cooking and evaporation, toasting spices to release oils, and adjusting heat by crushing the dried chili. Adding a splash of water if ingredients dry out before sauce addition helps prevent sticking.
Ingredients
- 2 tablespoons olive oil
- 1 red onion diced, medium
- 1 green pepper diced
- 4 cloves garlic minced
- 1 tablespoon ginger paste
- 1 dried red chilli chopped, small
- 1 lb white button mushrooms sliced
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon Turmeric
- ½ teaspoon fenugreek leaves
- 14 oz tomato canned, chopped
- 14 oz coconut milk canned
- 2 tablespoons cilantro chopped
Instructions
- Heat the oil in a large, deep skillet and melt the olive oil.
- Cook the onion and peppers over medium heat for 4-5 minutes until they become soft.
- Add the garlic, ginger paste, and red chili, and cook for another minute until they release their fragrance. Then, toss in the mushrooms and cook for 5-6 minutes until they shrink in size and most of the liquid evaporates.
- Mix in the spices and cook for an additional minute.
- Pour in the chopped tomatoes and coconut milk, then simmer for 10 minutes until the sauce thickens.
- Garnish with fresh coriander and serve over rice or with naan bread.
Notes
- Use a wide, deep skillet to evenly sauté vegetables and mushrooms and help moisture evaporate properly.
- Toast the spices in the pan for about one minute before adding the liquids to enhance their flavor.
- If the pan becomes too dry after cooking mushrooms, add a splash of water before pouring in tomatoes and coconut milk to prevent burning.
- Control the heat level by adjusting how finely the dried red chili is crushed or the amount used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 166mg | 7% |
| Potassium | 884mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 40mg | 44% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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