Mushroom Masala Recipe

I absolutely adore this mushroom masala recipe because it’s a harmonious blend of rich spices and flavors that transport me straight to my favorite comfort food moment. The vibrant dance of cumin, turmeric, and garam masala perfectly hugs the mushrooms, creating a cozy culinary experience that’s both delightfully aromatic and soul-satisfying.

Creating dishes that are both bold and beautiful is my raison d’être. Earthy mushrooms harmonizing with cumin seeds, as fragrant and thrift-store-gleaming as they are in my kitchen at home, are a match made in mushrooms and spices heaven.

And when mushrooms and cumin come together, do not miss the chance to include organic, biodynamic, or heirloom unsweetened dried coconut, toasting it lightly in the pan you use to prepare the mushrooms.

Ingredients

• Mushrooms: Low-calorie, rich in antioxidants, good source of fiber and protein.
• Cumin Seeds: Adds earthy flavor, aids digestion, rich in iron and magnesium.
• Onion: Provides sweetness and depth, rich in vitamin C, supports heart health.
• Ginger Garlic Paste: Antimicrobial properties, enhances flavor, aids digestion.
• Turmeric Powder: Contains curcumin, anti-inflammatory, imparts color and flavor.
• Green Chilies: Adds heat, boosts metabolism, rich in vitamins A and C.
• Tomatoes: Rich in lycopene, provides acidity, supports heart health.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger garlic paste
• 2 cups mushrooms, cleaned and sliced
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 2 large tomatoes, pureed
• Salt to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup water

Instructions

1. In a large frying pan, warm the vegetable oil over medium heat. Toss in the cumin seeds and allow them to crackle for a few moments.

2. Put in the small-diced onion and fry until it is a deep golden brown.

3. Mix in the green chilies and the ginger-garlic paste, and cook for 1-2 minutes until the raw aroma disappears.

4. Incorporate the sliced mushrooms and cook for approximately 5 minutes, or until they have softened and begun to let moisture escape.

5. Add the turmeric powder, red chili powder, and coriander powder. Mix well to envelop the mushrooms in the spices.

6. Add salt to taste and the pureed tomatoes. Allow the tomatoes to mingle with the spices for about 5-7 minutes.

7. Stir to combine the garam masala and add it. Simmer the pan for another 5 minutes, covered, so the malted flavors can meld.

8. Combine 1/2 cup water with the pan contents; mix. Heat until a gentle boil ensues, adjusting as needed to maintain a smooth consistency.

9. Let the mushroom masala cook for a couple more minutes until it reaches your desired consistency.

10. Before serving, add fresh chopped cilantro leaves as a garnish. Serve hot with rice or Indian bread.

Equipment Needed

1. Large frying pan
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Spatula or tongs

FAQ

• Q: Can I use canned tomatoes instead of fresh tomatoes for the puree?A: Canned tomatoes can be utilized as a sub. They measure out to about 1 cup of canned tomato puree, which is the same as what you use when you use fresh.
• Q: What type of mushrooms should I use?Commonly, button mushrooms are used, but you can substitute any variety, such as cremini or portobello, for different flavors.
• Q: How can I make the dish less spicy?A: Reduce the number of green chilies or use a milder chili powder. Adjust to taste.
• Q: Is it possible to make this recipe vegan?A: Yes, the recipe is vegan by nature; it contains vegetable oil and no animal products.
• Q: Can I prepare this dish ahead of time?Mushroom Masala can be cooked ahead of time and kept in the fridge for up to 2 days. Before serving, it should be reheated gently.
• Q: What can I serve with Mushroom Masala?A: Rice, naan, or any flatbread you like would make an ideal partner for this dish.

Substitutions and Variations

Cumin seeds: If you don’t have caraway seeds on hand, use 1 teaspoon of them and get ready for a slightly different yet delicious flavor in your recipe. Cumin seeds add a nutty, warming spice to Mediterranean and Mexican cuisines, and they are a vital flavoring in many South Asian dishes.
Green chilies: Use 1/2 teaspoon of red chili flakes or 1 teaspoon of minced jalapeños for a milder heat.
Mushrooms: Substitute with 2 cups of sliced zucchini or bell peppers for a menagerie of tastes and textures.
Coriander powder: Replace it with 1 teaspoon of ground cumin for a warm, earthy flavor.
Garam masala: Use 1 teaspoon of curry powder, which adds a subtle but distinct flavor profile.

Pro Tips

1. Optimize Tomato Puree To deepen the flavor of your dish, consider roasting the tomatoes before pureeing them. This extra step enhances the sweetness and adds a richer taste to your masala.

2. Cumin Seeds Enhancement After adding the cumin seeds, watch closely and allow them to crackle until a nutty aroma arises. This ensures they release their full flavor and aroma, making your base aromatic.

3. Perfect Onion Browning Ensure the onions are cooked until a deep golden brown. This caramelization process is crucial for adding a sweet, complex flavor to the dish and should not be rushed.

4. Mushroom Preparation For better texture, ensure the mushrooms are thoroughly dried after cleaning. Wet mushrooms can make the dish watery. Also, try not to overcrowd the pan when cooking them so they can brown and develop a deeper flavor.

5. Balanced Spice Addition Consider tempering the spices (turmeric, red chili powder, and coriander powder) in a little oil before adding them to the mushrooms to release their full aroma and prevent a raw taste in the dish.