on Apr 21, 2021 Over the years, I’ve learnt the art of making delicious food that tastes like way more effort went into making it. It’s truly one of my skills that I’m proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and you’ll know what I mean! This quick and easy mushroom curry is no different! It’s got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to make and tastes SO GOOD with soft rotis and rice, both! And here’s the best part – it all comes together in a single pot, so way lesser cleaning!
Fast and Easy Way To Clean Mushrooms
I learnt this pretty late in my life – one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.
Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.Give Them A Shower: Here’s an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.
In this recipe, I’ve used button mushrooms – easily procurable and so yum! However, these cleansing tips work for any variety of mushrooms.
Secret To Restaurant-Style Flavors
It’s all in the masala! This restaurant style mushroom masala uses only a few pantry staple veggies like onions and tomatoes. Apart from the mushrooms themselves, the flavours are all in the spice powders. These masalas play such a huge role in simple dishes like this matar mushroom. Though I’ve used the quintessential garam masala (which is already a mix of spices), I’ve added cumin powder and coriander powder to amp up the flavours more. Turmeric powder gives a beautiful yellowish tinge to the dish. Tip: Don’t skip adding garam masala! If you don’t have any, you can either make it at home (here’s my recipe for homemade garam masala), or go out and buy some – it’s available in any Indian supermarket! Garam masala is quite like the ALL-IN-ONE of spice powders. It has sweetness from cinnamon, a spicy hit from peppercorns, earthiness from cumin seeds, freshness from coriander seeds, and fragrance from cardamom.
Top Tips To Make The Best Mushroom Masala
So many elements of this dish depend on the right timing. Get that right, and you’ll nail this dish. But don’t stress too much, it’s pretty simple!
Make sure that in the beginning the oil isn’t very hot when you start adding mustard and cumin seeds. They should splutter but not burn.If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it goingEnsure that there is no raw aroma of the spice powders. Fry it for 3-4 minutes while stirring continuously to ensure that everything cooks throughMushrooms cook really fast – in a couple of minutes. Wait till they sweat and become soggy, and that’s your cue to add the remaining water to the mushroom gravy.
My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala anyday and spruce up your lunches and dinners!
Watch the Mushroom Masala Video
Our Favourite Mushroom Recipes
Mushroom Aglio OlioMushroom Fried RiceMushroom Pepper FryCream Of Mushroom SoupVeg Mushroom Fajita TacosChicken In Mushroom SauceMushroom Stuffed Chicken Breast
