Mushroom Masala made with roasted and ground spices
Freshly roasted and ground spices can do magic to a dish! Not only do they elevate the aroma but the flavor too, by a couple of folds.
This mushroom recipe starts with making an on-the-spot spice blend( that’s super easy). However, you could skip this process and use the ready-made garam masala or your favorite vegetarian curry powder instead! So once the spice blend is ready, the veggies: button mushrooms, bell peppers, and onion are sautéed in oil(or ghee), then simmered in tomato(paste) plus the freshly made spice blend to make a yummy, semi-dry curry.
I like to eat this dish with chapatis. But it tastes fab with white rice and quinoa or as a side with the main course too. I hope you enjoy it! 🙂
Mushroom masala made with roasted and ground spices
- Cooking pan with lid
- Mixer grinder
For spice blend
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- 3 dried red chilies Byadagi
- 2 cloves
- ¼ inch cinnamon
- 5-6 curry leaves
For tomato paste
- 2 medium tomatoes diced
- 3-4 cloves of garlic
- 1/2 inch ginger root
- 3 tbsp sunflower oil or ghee
- 250 gm button mushrooms roughly sliced
- 2 medium green capsicum/ bell pepper diced
- 1 small red onion diced
- water as needed
- salt to taste
- 2 tbsp cilantro finely chopped
- ginger root thin slices
- In a pan, dry roast these ingredients on low heat until aromatic. Then turn the heat off and allow the ingredients to cool down completely.1 tbsp coriander seeds, ½ tsp cumin seeds, 3 dried red chilies, 2 cloves, ¼ inch cinnamon, 5-6 curry leaves
- Transfer the roasted ingredients into a mixer grinder and make a coarse powder. Store this spice blend aside until used.
- Add these ingredients into a mixer grinder, make a fine paste, and keep aside until used.2 medium tomatoes, 3-4 cloves of garlic, 1/2 inch ginger root
- Heat oil or ghee in a pan on medium heat.3 tbsp sunflower oil or ghee
- Add and sauté these veggies on high heat until golden brown (This would take up to 5 minutes). Then remove them on to a separate plate.250 gm button mushrooms, 2 medium green capsicum/ bell pepper, 1 small red onion
- Pour the tomato paste into the same pan, sprinkle some salt and cook on low-medium heat until oil separates. (If there isn't enough oil, you could add a tablespoon or two more and then add the tomato paste.)salt to taste
- Add about 1 tablespoon of the spice blend, combine and cook for 20 seconds on low heat. (Add more of the spice blend if you feel the need)
- Pour water as needed, combine and allow it to come to a boil.water
- Transfer sautéed vegetables into the pan. Combine, cover, and cook the curry for 2-3 minutes on low heat, allowing the vegetables and gravy to come together.
- Taste for salt at the point and adjust if necessary.salt to taste
- Garnish with cilantro and ginger. Serve hot with chapatis/rotis. Enjoy!2 tbsp cilantro, ginger root
- Add salt and spices according to your taste and preference.
- Do not add all of the spice blend at once. Preferably add it in small amounts as required.
- Add more water and make a slightly runny curry if you plan to eat it with rice or quinoa.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3