Mushroom masala

I dont buy mushrooms regularly as I am not sure how to use them. The first time I bought them, I used them in a soup. And the second time, it was a simple curry which tasted quite good. Though I was not getting used to the idea of having them so frequently. But when I made it this time, I just fell in love with the mushrooms. I felt it was something just like paneer which I am so fond of. Infact it blended so well with the spices and tasted great with capsicum and peas.

This recipe is inspired from the Mushroom makhani recipe by vaishali of Holy cow who has a lovely collection of vegan recipes. Thanks for the recipe vaishalli.

Mushroom masala
Mushroom masalaI dont buy mushrooms regularly as I am not sure how to use them. The first time I bought them, I used them in a soup. And the second time, it was a simple curry which tasted quite good. Though I was not getting used to the idea of having them so frequently. But when I made it this time, I just fell ...

Summary

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  • Courseside dish
  • Cuisinenorth indian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time20 minutesPT0H20M
  • Total Time35 minutesPT0H35M

Ingredients

White button mushrooms- (chopped)
200gms
Capsicums
2 (chopped)
Peas
1/2 cup
Onion- big chopped fine
1
Ginger- crushed
1"
Garlic- crushed
2 cloves
Tomato- big pureed
1
Turmeric powder
1tsp
Red chilly powder
1tsp
Garam masala
1tsp
Kasuri methi
1tsp
Cashew bits- about soaked and grinded to fine paste
8
Salt
to taste
Oil
2-3 tsp
Cumin seeds
1tsp
Fennel seeds
1tsp

Steps

  1. Heat oil in a pan. Add cumin seeds and fennel seeds followed by the onions, ginger and garlic and saute them till onion turns translucent. Then add the chopped mushrooms , capsicum and peas and saute for sometime. Add the turmeric powder, red chilly powder ,garam masala , kasuri methi and salt. Mix well . Now add the tomato puree and the cashew paste. Mix well and cook till the vegetables are tender and are coated well with the spices.
  2. Serve hot along with rotis.