Indian Chili Mushroom Food

MUSHROOM MASALA

Mushroom masala image

Mushroom masala is a delicious Indian style mushroom curry that is full of flavors. This creamy curry is made by cooking mushrooms in a smooth onion tomato gravy flavored with Indian spices and balanced with cream.

Provided by Vandana Chauhan

Time 35m

Number Of Ingredients 21

Ingredients

250 grams button mushrooms (chopped into bite size pieces)
1 large red onion (roughly chopped)
1 large tomato (roughly chopped)
2-3 large garlic cloves (roughly chopped)
1 inch ginger piece (roughly chopped)
1-2 green chili peppers (roughly chopped)
1/4 cup chopped coriander leaves
1/4 cup cream (dairy/ cashew/ coconut cream)
1/2 teaspoon cumin seeds
3 green cardamoms
1 black cardamom
1 bay leaf
3-4 black pepper corns
2 cloves
1/2 tablespoon coriander powder
1/2 teaspoon red chili powder
1/8 teaspoon turmeric powder
1/4 teaspoon garam masala
1/4 teaspoon kasoori methi
Salt as per taste
1 tablespoon any cooking oil with neutral flavor

Steps:

Heat around 1/2 tablespoon of oil in a pan. Add onion, garlic, and ginger. Cook until the onion starts turning brown.
Add chopped tomato, green chilies, and some salt. Cover the pan and cook until the tomatoes turn mushy. Switch off the gas and allow the mixture to reach room temperature.
Put the cooked onion tomato mix in a grinder or food processor and make a smooth paste.
Heat the remaining 1/2 tablespoon of oil in a pan. Add cumin seeds, bay leaf, pepper, cloves, green, and black cardamom. Saute for a few seconds or until the spices become fragrant.
Add onion tomato paste, remaining salt, turmeric powder, coriander powder, and red chili powder. Mix and cook for 5-6 minutes.
Add mushrooms, mix, and cover the pan. Cook until the mushrooms get nicely cooked. If you feel the gravy is too thick add some water to get the desired consistency and cook for another 2-3 minutes.
Next, add cream while stirring continuously.
Finally, add kasoori methi and garam masala. Mix everything and cook for a minute and then switch off the gas.
Garnish with coriander leaves. Serve hot with roti, naan, or rice.

Nutrition Facts : Calories 386 kcal, Carbohydrate 37 g, Protein 14 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 75 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving

CHILI YOGURT MUSHROOMS

Chili Yogurt Mushrooms image

This is from one of my Indian cookbooks, and is so easy and delish! The recipe calls for cremini, but you can substitute plain button mushrooms too. These are good as an appetizer with naan, or as a side dish to tandoori meats, or even plain grilled meats.

Provided by A la Carte

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons ghee or 4 tablespoons butter
2 large onions, chopped
4 large garlic cloves, crushed
14 ounces canned chopped tomatoes
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 lb cremini mushroom, thickly sliced
1/2 teaspoon sugar
salt
1/2 cup plain yogurt
chopped fresh cilantro

Steps:

Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
Stir in the garlic and saute another 2 minutes.
Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
Sprinkle with cilantro and serve.

Nutrition Facts : Calories 215.5, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.8, Sodium 32.5, Carbohydrate 19.8, Fiber 3.2, Sugar 9.8, Protein 5.8

INDIAN CHILI MUSHROOM

Indian Chili Mushroom image

My husband, who is from India, requests this recipe often. It has a great flavor and is quite satisfying!

Provided by CityDoors

Categories Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 large red onion, diced
2 tablespoons ghee
1 tablespoon ginger-garlic paste
2 tomatoes, chopped
4 cups sliced mushrooms
3 green chilies, sliced lengthwise
1/2 teaspoon red chili powder
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon turmeric powder
3/4 tablespoon salt
1/2 cup scallion, chopped
1 bunch cilantro, chopped
2 tablespoons olive oil

Steps:

FOR THE PASTE: Heat ghee over pan on medium heat. Sauté onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
Add chopped scallions. Cook for 2 minutes more and remove from heat.
Stir in cilantro and serve over basmati rice.

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