MUSHROOM MASALA RECIPE / MASALA MUSHROOM RECIPE:

MUSHROOM MASALA OR MASALA MUSHROOM is a simple, easy and popular dish of Indian cuisine. It is an easy recipe of button mushrooms in onion-tomato based gravy.

Mushroom masala has a smooth gravy with full of flavors. It is moderately spicy, tasty and goes well with rice, jeera rice, roti, chapati, paratha and naan.

Mushroom masala Indian style is a simple and delicious recipe cooked with sauteed mushroom in onion-tomato gravy by using some spices.

Mushrooms are a great source of protein and tastes good. In Indian cooking it is used in many recipes but mushroom masala is one of the simplest and tastiest recipes among them.

For perfect mushroom masala you should always use fresh mushroom and clean it properly. In this recipe you can use curd while frying masala which I have not used here.

INGREDIENTS:

· Mushroom-250 grams

· Onion-1

· Tomato-1

· Ginger-1 inch

· Garlic-5 to 6 cloves

· Green chilies-2

· Cumin- ½ tsp

· Coriander powder-1 tsp

· Cumin powder- ½ tsp

· Kashmiri red chili powder-1 tsp

· Garam masala- ½ tsp

· Kasoori methi- 1 tsp

· Cream -1 tsp

· Salt

· Oil

· Chopped coriander leaves – 2 tbsp

METHODS FOR MAKING MUSHROOM MASALA:

1. Clean mushroom properly and cut it into pieces.

2. Roughly chop onion, tomato, ginger, garlic and green chilies.

3. Heat one tsp oil and saute chopped onion, tomato, ginger, garlic and green chilies in it. Cook it till the tomatoes became soft and mushy.

4. Transfer it to a blender jar and let it cool completely. Then grind it to a smooth puree or paste.

5. Again heat one tsp oil and saute chopped mushroom in it. Fry it till it become light brown. Transfer sauteed mushrooms to a plate and keep aside.

FOR MAKING MASALA:

1. Heat 3 to 4 tsp oil in a kadhai or pan and add cumin seeds in it. Let the cumin seeds crackle. Then add Kashmiri red chili powder.

2. Now add ground masala paste and salt. Fry the masala till it cooked properly and add coriander powder, cumin powder and turmeric powder. Fry masala till it leaves oil from sides.

3. Add sauteed mushroom and mix well. Add one cup water and cover the lid. Cook it for 15 minutes and on low flame.

4. After 15 minutes remove the lid and check the consistency of gravy. Add garam masala and kasoori methi. Mix it well.

5. Add chopped coriander leaves and serve hot.

HOW TO MAKE MUSHROOM MASALA WITH STEP BY STEP PHOTO:

STEP-1: Clean mushroom properly.

STEP-2: cut mushroom into pieces.

STEP-3: chop onion, tomato, ginger, garlic and green chilies.

STEP-4: Heat oil in a kadhai and add ginger and garlic. Fry it for a while. Then add chopped onion and saute.

STEP-5: Add chopped tomatoes and little salt. Fry it till it become soft.

STEP-6: Transfer it to a plate and let it cool.

STEP-7: Grind it to a puree by using a mixer-grinder.

STEP-8: Again heat 1 tsp oil and saute chopped mushroom.

STEP-9: fry it till it become golden brown and keep aside.

STEP-10: Heat 4 to 5 tsp oil in same kadhai.

STEP-11: add cumin seeds and let it splutter.

STEP-12: Add Kashmiri red chili powder.

STEP-13: Add masala puree and fry it for 5 to 6 minutes.

STEP-14: Add coriander powder, cumin powder and turmeric powder. Mix it well. Fry it for 5 minutes.

STEP-15: Add sauteed mushroom and mix well.

STEP-16: Add one cup water and let it boil.

STEP-17: cover lid and let it cook for 15 minutes on low flame.

STEP-18: Remove lid and check the consistency of the gravy.

STEP-19: Add garam masala and kasoori methi in it. Mix well.

STEP-20: Add cream and stir it.

STEP-21: Garnish with chopped coriander leaves.

MUSHROOM DO PYAZA RECIPE

Mushroom do pyaza is a wonderful and delicious North Indian cuisine. It is a semi dry dish made with lots of onions and paired with mushroom. The masalas added into the dish are very simple and easily available at our kitchen.

This semi dry mushroom dish is called do pyaza because of its cooking technique. While cooking the dish, we add onions twice in the gravy - both at different stages.

Mushroom do pyaza can be served with all Indian breads like roti, parantha, naan, kulcha or chapati and it also goes well with rice, jeera rice or peas pulao.

INGREDIENTS:

·   Mushroom-250 grams
·        Onion-2 (big)
·        Tomato-1
·        Ginger-1 inch
·        Garlic- 6 to 7
·        Coriander powder-2 tsp
·        Cumin powder-1 tsp
·        Red chilli powder-1 tsp
·        Garam masala-1 tsp
·        Turmeric powder-1/2 tsp
·        Kasoori methi-2 tsp
·        Salt-as require
·        Oil-as require
·        Cream-2 tbsp(optional)
·        Chopped coriander leaves-2 tbsp

INSTRUCTIONS FOR MAKING MUSHROOM DO PYAZA

STEP-1: Wash mushroom properly and cut it into pieces.

STEP-2: Cut one onion into dice and separate its layer.

STEP-3: Make a paste out of one onion, garlic and ginger.

STEP-4: Chop tomato and make a puree.

STEP-5: Heat little oil in a pan and fry mushroom till it become golden brown.

STEP-6: Again heat some oil and fry diced onion till it become light brown.

STEP-7: Heat 3 tbsp oil in a kadai and add ½ tsp sugar.

STEP-8: when sugar become red, add cumin seeds and let it splutter.

STEP-9: Then add onion, ginger and garlic paste and fry the masala till it change its colour.

STEP-10: Now add tomato puree and fry for 2 to 3 minutes.

STEP-11: Add all dry masalas like coriander powder, cumin powder, red chilli powder, turmeric powder and garam masala.

STEP-12: Fry the masalas till oil comes out. Then add green chillies.

STEP-13: Add fried mushroom and onions and saute for a while. Add 2 cups of water in it and let it simmers for 10 minutes.

STEP-14: After 10 minutes the dish will be ready to serve. Add kasoori methi and simmer one minute.Then garnish it with cream and chopped coriander leaves. (Here I have not used cream).