MUSHROOM MASALA | MUSHROOM CURRY
This Mushroom Masala recipe is an easy, delicious Punjabi style mushroom curry made with white button mushrooms in a spiced onion-tomato gravy.
Provided by Dassana Amit
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 22
Steps:
- Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
- In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
- Remove this paste with a spoon or spatula in a bowl and set aside.
- In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
- In a small bowl, whisk curd (yogurt) until smooth and set aside.
- Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
- Fry the spices for a few seconds until they become aromatic and splutter.
- Lower the heat and add the ground onion-ginger-garlic paste.
- Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
- On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
- Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
- Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.
- Mix well and sauté until you see oil releasing from the sides of the masala.
- Add the sliced or chopped white button mushrooms.
- Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
- Simmer on a low to medium flame for 2 to 3 minutes.
- Then add water.
- Season with salt. Mix very well.
- Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
- Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
- Serve mushroom masala hot or warm.
- Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
- Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
- Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
- Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
- Add the curd (yogurt). Mix thoroughly and quickly.
- Add ⅓ cup water and salt. Mix and deglaze.
- Pressure cook on high for 3 minutes.
- Then do a quick pressure release after 3 minutes.
- Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
- While serving you can garnish mushroom curry with some coriander leaves.
- Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
- The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
Nutrition Facts : Calories 190 kcal, Carbohydrate 11 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 417 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPICED MUSHROOM & LENTIL HOTPOT
A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
- Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.
Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
ONE-POT MUSHROOM & POTATO CURRY
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium
SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
- ad salt and pepper to taste.
- ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
- serve with your favorite protein or on its own with buttered french bread.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
MUSHROOM HOT POT
At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
- Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
- Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8
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