Mushroom Masala | Mushroom Roast
Mushroom Masala | Mushroom Roast | Mushroom Ularthiyathu | Koon Roast is a dish that combines the earthy richness of mushrooms with an enticing blend of aromatic spices. The mushrooms are cooked with onions, garlic, ginger, and green chili, enhancing their natural flavors, while a medley of spices like turmeric, coriander, chili powder, garam masala, and pepper adds depth and warmth to the dish.
The addition of tomatoes provides a touch of acidity and sweetness, balancing the richness of the mushrooms. Served hot, this dish is perfect as a side or main course, offering a hearty and nutritious meal that’s simple to prepare yet bursting with flavor.
Easy Mushroom Masala | Mushroom Roast
Ingredients
- 250 grams mushrooms
- 1 large onion
- 1 green chili
- 2 sprigs curry leaves
- 3/4 tsp crushed ginger
- 1 tsp crushed garlic
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri chili powder (if you like spicy, add 1/2 tsp more)
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 large tomato
- 1/4 tsp pepper powder
- Salt to taste
- 2 Tablespoons Cooking oil
Instructions
- Clean the mushrooms thoroughly, removing any dirt. Cut the large mushrooms into quarters and the stems into halves.
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add chopped onion, curry leaves, and chopped green chili, along with 1 teaspoon of crushed garlic and 3/4 teaspoon of crushed ginger. Sauté until the onions turn light brown.
- Reduce the heat and add the powdered spices: 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon chili powder, 1/2 teaspoon garam masala, and 1/4 teaspoon pepper powder. Sauté for about a minute until the raw aroma fades.
- Add chopped tomatoes and cook until they soften, but they don't need to be mushy.
- Now, add the mushrooms and salt, mixing everything well. Cover the pan with a lid and cook over low heat. Stir occasionally as the mushrooms release their moisture.
- Cook for approximately 10 minutes covered, until the mushrooms are tender. Turn off the heat and serve hot.
Kerala style Mushroom Roast – with coconut milk – Variation#1
Mushroom Roast is a flavorful South Indian dish featuring tender mushrooms cooked in a rich coconut-based gravy infused with aromatic spices. The mushrooms are marinated in a blend of chilli powder, coriander powder, garam masala, and freshly crushed pepper, creating a vibrant and robust flavor. The addition of coconut milk adds creaminess to the dish while allowing the masala to coat the mushrooms perfectly.
Finished with a garnish of fresh curry leaves, this Mushroom Roast pairs beautifully with chapathi or any bread of choice, making it a delightful and satisfying meal.
Ingredients
- 300 grams of Mushrooms, washed and cut into medium-sized pieces
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Chilli Powder
- 1/4 teaspoon Garam Masala
- 1/2 teaspoon Freshly Crushed Pepper
- 1 Green Chilli, sliced
- 1 teaspoon Finely Chopped Ginger
- 2 Medium Onions, finely chopped
- 2 sprigs Curry Leaves
- 1/4 teaspoon Mustard Seeds
- 2 Dry Red Chillies, sliced
- 2 tablespoons Coconut Pieces, cut into wider pieces
- 1/2 Tomato, diced
- 3/4 cup Thick Coconut Milk
- Salt to taste
- 2 tablespoons Coconut Oil
Instructions
- In a pan, mix mushroom pieces with chilli powder, coriander powder, garam masala, crushed pepper, salt, and thick coconut milk. Cook covered over medium heat until mushrooms are tender and the mixture is dry, ensuring the masala coats the mushrooms evenly.
- In another pan, heat coconut oil and splutter mustard seeds. Add dry red chilli slices and curry leaves. Then, add chopped coconut pieces and ginger, sautéing until the raw aroma dissipates.
- Add finely chopped onions, green chilli slices, and a pinch of salt. Sauté until onions turn light brown.
- Combine cooked mushroom mixture with onion mixture. Optionally, add diced tomato. Mix well and simmer over low heat for at least 10 minutes.
- Garnish with curry leaves.
Kerala Style Mushroom Masala – with whole spices – Variation#2
This Mushroom Masala recipe offers a tantalizing blend of aromatic spices and earthy mushrooms, creating a dish bursting with flavor and warmth. Beginning with a mixture of whole spices dry-roasted to release their essence, the curry develops depth as it simmers with onions, tomatoes, and a fragrant ginger garlic paste.
Ingredients
- 700 grams Mushrooms
- 2 Tomatoes, roughly chopped
- 2 medium Onions, finely chopped
- 3 Green Chilies
- 2 tbsp Ginger Garlic Paste (made from 4 garlic cloves and a small piece of ginger)
- ½ tbsp Turmeric Powder
- ½ tsp Chili Powder
- 1 small Cinnamon Stick
- 1 small Star Anise
- 2 Cardamom Pods
- 5 Cloves
- 2 tbsp Whole Peppercorns
- 2 ½ tbsp Whole Coriander Seeds
- ½ tbsp Fennel Seeds
- Coconut Oil
- ½ tsp Mustard Seeds
- Coriander Leaves, for garnish
- Salt, to taste
Direction
- Clean the mushrooms thoroughly, removing any dirt. Cut the large mushrooms into quarters and the stems into halves.
- Heat a thick-bottomed pan over medium heat.
- Dry roast the following spices in the pan until aromatic: cinnamon stick, star anise, cardamom pods, cloves, peppercorns, whole coriander seeds, and fennel seeds. This should take a few minutes. Transfer the roasted spices to a separate bowl to cool down.
- In the same pan, heat some coconut oil and add mustard seeds. Let them splutter.
- Add chopped onions and green chilies to the pan. Sauté until the onions are soft.
- Stir in the ginger garlic paste and sauté until the raw smell dissipates.
- Reduce the heat and add turmeric powder and red chili powder. Sauté briefly until the raw smell disappears.
- Add the chopped tomatoes and salt to the pan. Mix well.
- Once the tomatoes are well-cooked, add the powdered spices (the roasted spice blend). Adjust the amount of spices to your taste. Mix thoroughly.
- Reduce the heat, cover the pan with a lid, and allow the mixture to simmer until the tomatoes are fully cooked.
- Add the mushrooms to the pan and mix everything. Cover with a lid and cook over medium heat for about 15 minutes or until the mushrooms are tender and the gravy is thickened.
- Garnish with coriander leaves before serving.
FAQs
Absolutely! While the recipe specifies button mushrooms, you can use any variety you prefer, such as cremini, shiitake, or portobello. Each type will bring its own unique flavor to the dish.
Removing the stems is recommended for larger mushrooms to ensure even cooking and a better texture. However, if you’re using smaller mushrooms with tender stems, you can leave them intact.
Yes, feel free to adjust the amount of chili powder and green chili according to your preference for spiciness. You can also omit or reduce the amount of pepper powder if you prefer a milder flavor.
This dish pairs well with rice, naan, roti, or even crusty bread. It can also be served alongside other Indian dishes as part of a larger meal, or enjoyed on its own as a light and flavorful dish.
Allow the stir-fry to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
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