Easy Mushroom Masala | Mushroom Roast
This Mushroom Stir-Fry recipe offers a delightful blend of earthy mushrooms, aromatic spices, and fresh vegetables, creating a flavorful dish that's both comforting and satisfying.
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.