Mushroom masala recipe

Name: Mushroom masala recipe
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 200 g Mushroom; 3 big onions; 2 large tomatoes; 1 capsicum; 1 tsp mustard; 1 tsp cumin seeds; 1 tsp Fennel seeds; 3 cloves; 1 cardamom; 1 cinnamon stick; 1 tsp ginger garlic paste; Curry leaves & coriander leaves; 2 tsp grated coconut; Half tsp red chilli powder; 1/2 tsp Kashmiri chilli powder; 1 pinch turmeric powder; 1 tsp Coriander powder; 1/2 tsp Garam masala powder; Salt, oil & water as required

Rochef's Cooking @rochef_888

Chennai

Mushroom masala recipe

Rochef's Cooking @rochef_888

Saved

Ingredients

30 minutes

3 people

200 gMushroom
3big onions
2large tomatoes
1capsicum
1 tspmustard
1 tspcumin seeds
1 tspFennel seeds
3cloves
1cardamom
1cinnamon stick
1 tspginger garlic paste
Curry leaves & coriander leaves
2 tspgrated coconut
Halftsp red chilli powder
1/2 tspKashmiri chilli powder
1 pinchturmeric powder
1 tspCoriander powder
1/2 tspGaram masala powder
Salt, oil & water as required

Saved

Steps

30 minutes

1

Clean the Mushroom & cut into small pieces. Blend the onions, coconut, cardamom, cinnamon, cloves, fennel seeds to a fine paste without water
2

Heat oil in a kadai. Add mustard cumin seeds, curry leaves. Add the onion paste. Saute well till the raw smell leaves. It takes 10 - 15 minutes. Add ginger garlic paste. Saute well
3

Next add the tomato puree. Stir well. Add the mushrooms and capsicum. Cook for 3 minutes on medium flame. Add all the spice powders & salt. Cover & cook for 10 mins. Check occasionally. Mushroom gets cooked shortly.
4

Add water if you want it in gravy consistency. I made it dry. Once the moisture is absorbed, switch off & garnish with coriander leaves. Serve hot with sambar, rasam, curd rice, chappathi/ roti.