Mushroom Patiala (Mushrooms in spicy onion pepper yogurt sauce)
User Reviews
5
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Servings
4
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Calories
177 kcal
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Course
Main Course
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Cuisine
Indian
Mushroom Patiala (Mushrooms in spicy onion pepper yogurt sauce)
Description
This recipe prepares Mushrooms with sautéed onions and bell peppers combined with a richly spiced tomato and yogurt sauce. The preparation involves browning the vegetables and mushrooms first, then making a spiced tomato base cooked down to a jammy consistency. The addition of non-dairy yogurt and Kashmiri chili powder creates a smooth, mildly spicy sauce, flavored with ground coriander, garam masala, and black pepper. Fresh ginger and green chili add brightness and heat, while whole clove and salt deepen the flavor profile.
The dish holds a balance between tender mushrooms and more crisp vegetables, finished with fresh lemon juice and cilantro garnish. It can be enjoyed on its own or paired with bread or grains as part of a meal. The use of vegan egg batter or JUST egg can provide a side omelet to complement the dish.
The recipe allows adaptation to include vegan chicken or seitan, and soy curls with proper preparation. Ingredient substitutions can be made to accommodate various dietary restrictions including gluten-free and nut-free preferences depending on non-dairy yogurt choices.
Ingredients
For the mushrooms:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup red onion sliced
- 1 bell pepper thinly sliced (you can use green or red or half of both)
- 12 oz mushroom white button or cremini or small portobello mushroom, sliced
For the sauce:
- 1 tablespoon ginger-garlic paste or 1/2 an inch of ginger and 4-5 cloves of garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 clove optional, whole
- 1 cup tomato chopped
- 1 green chili julienned (serrano or Indian long chilies)
- 1/2 inch ginger julienned
- 1/2 teaspoon salt divided, or more
- 1/4 cup Non-Dairy yogurt or cashew cream or vegan cream cheese
- 1/2 teaspoon kashmiri chili powder or paprika
- 1/2 cup water
- cilantro for garnish
- lemon juice for garnish
For the omelet:
- 3/4 cup JUST egg vegan egg replacement or use my moong egg batter
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Pinch salt
Instructions
- Make the patiala: Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the onion, bell pepper, and a good pinch of salt and cook until the onion starts to turn translucent. 3-5 mins
- Then add the mushroom and another good pinch of salt and stir. Cook until the mushrooms are golden on some of the edges. 6-8 mins. Remove the mixture from the skillet into a bowl and set aside.
- In that same skillet add 1 teaspoon of oil, the ginger-garlic paste, ground coriander, garam masala, black pepper, and the whole clove, and mix really well for a few seconds. Add the chopped tomato and a splash of water, mix and continue to cook for 5-8 minutes until the tomatoes are jammy, press and mash some of the larger tomato pieces.
- Then add the yogurt and the Kashmiri chili powder and bring them to a boil. Mix really well. Add the water, ginger, green chili, and the reserved mushroom mixture ,salt and mix in. Bring to a good boil, Taste and adjust salt and flavor. Check if the mushrooms are cooked to your preference otherwise let them simmer for a few more minutes. Take off the heat. If you want it saucy you can add some non-dairy milk.
- Once cooked, add some cilantro and a squeeze of lemon juice and serve with vegan omelet. (The chicken Patiala is usually served with an omelet.)
- To make the omelet heat a skillet over medium-high heat and add the oil. Once the oil is hot add a thick layer of the “Just Egg” or my moong egg batter and spread it around. Top it with paprika and black pepper. (The amount is for 2 large omelets. Divide the batter and spices into 2 to use ).
- Once the “Just Egg” starts to set a little bit, use a spatula to pick up the edges and make sure they are not sticking to the pan. Continue to cook until the bottom of the omelet is starting to turn a little bit golden, then fold the omelet over and transfer it to your serving dish. Repeat for the next omelet.
- Top it with mushroom patiala , cilantro or green onion and black pepper and serve. Or Serve with Naan or rice. Store in the fridge for upto 3 days
Notes
- To make this dish with vegan chicken or seitan, cook 10 oz added to the onion and pepper mixture until golden before combining with sauce.
- Soy curls must be rehydrated and drained before adding to vegetables, using about 4-5 ounces for this recipe.
- This dish is gluten-free and nut-free; soy-free if using a soy-free non-dairy yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 354mg | 15% |
| Potassium | 499mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 51mg | 57% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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