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! 🙂

Check out other mushroom recipes here: Mushroom Capsicum Masala , Mushroom Peas Pulao, Oyster Mushroom Curry

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Mushroom masala made with roasted and ground spices

Swaadista

Button mushrooms, green bell peppers and onions sautéed in oil/ghee, then simmered with tomatoes and fresh homemade spice blend to make a flavorful, semi-dry curry.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 3 people

Equipment

• Cooking pan with lid
• Mixer grinder

Ingredients

  

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

Other

• 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

Instructions

 

• 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
  

Notes

• 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.

Keyword Bell Peppers, Capsicum Curry, Indian Mushroom Bell Peppers Curry, Mushroom Curry with homemade spice blend, Mushroom masala with roasted spices, Mushroom Recipe