Easy Mushroom Masala

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.1 Clean, rinse and wipe dry the mushrooms (300 grams). Chop the mushrooms and capsicum (1 or 2) and keep them aside.

Step 2

1.2 Blend the onions (2), garlic (5-6 cloves), and ginger (1 tsp) in a grinder or blender (without adding water). Keep the paste aside.

Step 3

1.3 Chop the tomatoes (2) and blend them to make a smooth puree. Whisk some curd/yogurt until smooth and keep it aside.

Step 4

2.1 Heat up the oil and add ground onion-ginger-garlic paste. Sprinkle the following spices to the paste; cloves (2), black pepper (1 tsp), green cardamom (2), black cardamom (5), cumin seeds (1/2 tsp), and salt (2 tsp).

Step 5

2.2 Cook the paste on a low flame. If it splutters, cover it with a lid and steam for a few minutes. Stir until the paste gets a crispy, golden color.

Step 6

2.3 Add the tomato puree and sprinkle the following spice powders; turmeric (1 tsp), red chili powder (2-3 tsp), coriander (2 tsp), and salt (2 tsp).

Step 7

2.4 Stir the mix until the oil starts merging with the masala.

Step 8

3.1 Add the onion, garlic, capsicum, and garlic ginger paste to the mix and fry until brown.

Step 9

3.2 Add the mushrooms to the mix. Add some more yogurt/curd and 1/4 - 2/4 of water and stir it well.

Step 10

3.3 Cover the pan with a lid and cook the curry on low-medium flame for 15-20 minutes. When you see some oil specks on the top, add 1/4 teaspoon of garam masala and stir well.

Step 11

4.1 Top the curry with 1 tablespoon of coriander leaves.

Step 12

4.2 Serve with naan bread, paratha, or plain rice.

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