Masala Mushrooms

Masala Mushrooms is a very aromatic and a wonderful dish with a subtle hint of crushed Fenugreek leaves, it’s a must try! This dish is quick and easy to make is a wonderful combination with Tandoori Rotis, Chappatis and Naans. So, Masala Mushrooms, bring it on…

Prep time: 10 min
Cook time: 20 min
Serves: 4

Ingredients:

Mushrooms – 8 oz or 1/4 kg (quartered)
Oil – 1 tbsp
Bay Leaf – 1
Cloves – 4
Cinnamon Stick – 1″ pc.
Turmeric Powder (haldi) – 1/4 tsp
Onion – 1, large or /4 kg (finely chopped)
Salt – to taste
Garlic – 1 tbsp (finely chopped)
Green Chillies – to taste (finely chopped)
Tomatoes – 1, large or 1/4 kg (finely chopped)
Cumin Powder – 1 tsp
Red Chillie Powder – to taste
Dried Fenugreek Leaves (kasturi methi) – 1 tbsp

Method:

1. Heat the Oil in a pan on medium heat.
2. Once hot, add in the Bay Leaf, Cloves and Cinnamon Stick.
3. Fry for about 10 seconds.
4. Add in the Turmeric Powder (Haldi) and right after that add in the Onions.
5. Mix well and Salt the Onions to help speed-up the cooking.
6. Allow the Onions to cook for 5 minutes.
7. Add in the Garlic and the Green Chillies and cook for 3-4 minutes.
8. Add in the Tomatoes, mix, cover and allow it to cook down for about 10 minutes.
9. Stir inbetween to make sure it does not burn.
10. Add in the Cumin and the Red Chilli Powders and mix well.
11.Add in the Mushrooms, mix and allow them to cook uncovered.
12. Check on the Salt as well.
13. Once the Mushrooms are cooked, gently rub the Fenugreel leaves in your palms and add to the pan.
14. Give it one final mix and it is ready to serve.
15. Serve hot with Rotis, Chapatis or Naans.

Tips:

1. Mushrooms let a lot of water go once salt has been added. So try and salt the dish right before serving.
2. Use Punjabi Masala and make this dish in 5 minutes!

0 thoughts on “Masala Mushrooms

  1. DEAR MAME
    PLEASE TELL HOW TO BECOME A GOOD COOK..
    AFTER SIX MONTH MY MARRIGE. PLEASE GIVE ME SOME GOOD RECIPE TIPS.
    I KNOW COOK BUT NOT VERY WELL.
    PLEASE HELP ME.

    THANKS REGARDS,
    PUSHP
    BANGALORE.

  2. Whatever dish u have told was very informative but in the mean time u add a word punjabi masala u could have said , add Indian masala , it doesn’t mean if u punjabi people has become empower enough than we people from other part of India doesn’t know anything about masala , while the kind of method u have told in ur sabji lecture is used all over the country so why do we need to show regionalism every where i think it’s not good unity and integrity of India , so i want to suggest you from next time say Indian masala neither punjabi or gujarati ,marathi , bengali masala .

  3. Hello Ladies,
    Thanks for the great job you do! Tried the recipe and loved it. I added fresh cilantro leaves for garnish and it really enhanced the flavor.
    Love your site, love your recipes. Thank you both!

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  5. Hi Hetal & Anuja,

    Can I use frozen sliced mushrooms in the receipe. If I can use please let me know should I microwave the mushrooms before adding in or not. Please let me know.

    Thanks

  6. if i leave Dried Fenugreek Leaves (kasturi methi) … the taste of the dish gets spoiled.?????????????????????

      1. tanz mam:) i tried ur recipe it was awesome everyone in my home loved it 🙂 i would also wish to give yo a feedback. the column tats given in the right side for searching recipes is really useful :)))) (which is not given in other cooking sites)

  7. You mention that there is a recipe for Punjabi masala on your website. I could not find it with recipe search. Which category would it be under?

    1. Hi Vidhya,

      Feta and paneer are not the same. Paneer is made from cow’s milk by boiling the milk, adding some type of acid (lemon juice, vinegar, etc) and allowing the milk to separate to form curds. The whey is drained out and the remaining curds are pressed to form paneer. Feta is traditionally made from goat or sheep milk (though it can be made from cow’s milk). The process is similar to making paneer, however, the curds that are formed are cured in brine — making it a salty cheese.

  8. Hi,

    I wanted to know, if i wanted like a creamy gravy, could i use either, bio yougurt, or single cream???

    Which would your recommend?

    Thanks.

  9. Hello !

    Could it be possible to write down the grams next to the ounces?

    Thanks a lot !!!

    Ana

    Love your site !!!

  10. This recipe looks delicious. Can I substitute the mushrooms for paneer? Is yes, would I fry the paneer or not before adding it to the masala mix?

    Keep up the great work:-)

    1. Hi Pinal,
      You can substitute the mushrooms with the paneer…I am sure it’ll taste great:)

      It is not necessary to fry the paneer, we think it will absorb more flavor if it is not fried, but make sure to be very gentle while mixing it.
      Enjoy!

  11. Hi Hetal & Anuja,
    I never eat Mushrooms before.Can you please give some more information redarding different types of Mushrooms and how to buy fresh Mushrooms?
    Thanks.

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