Mushroom masala is a delicious recipe of white buttom mushrooms cooked in onion-tomato gravy and spices.    It is a medium consistency gravy dish which goes well with rotis or parathas as well as steamed rice or as a side dish with biryani or pulao..  Mushrooms provide with lean proteins and important minerals and vitamins.  They have no cholesterol or fat and are very low in carbohydrates. They have lot of fibre and water.  Moreover, the high lean protein content in mushrooms helps burn cholesterol when they are digested.  Mushrooms are an ideal low energy diet for diabetics and weight-watchers.

Other side dish recipes for rotis/chapathis :

Green peas masala

Capsicum masala

HOW TO MAKE OR PREPARE MUSHROOM MASALA OR MUSHROOM GRAVY  RECIPE

Rinse the mushrooms thoroughly and wipe them dry with  a clean cloth.  Then chop them into small or medium pieces and set aside. In a mixer grinder, add the chopped onions, tomatoes, green chillies, ginger, garlic cloves and cashewnuts.

Grind all the ingredients to a smooth paste without adding water.  Heat 1 tablespoon of oil in  a pan on low flame.  Add cumin seeds, tejpatta, cloves, cardamoms and dalchini and saute till it exudes a nice aroma.

Then add the onion-tomato paste and stir-fry on a low to medium flame,  till the paste becomes light golden in colour.  Continue to stir-fry on a low flame, till the mixture starts thickening.

Add turmeric powder, coriander powder, red chilli powder and garam masala.  Mix well and saute till the oil starts releasing from the sides of the masala.

Add the chopped mushroom and salt.  Combine together.

Add 1/2 cup of water or as required and stir very well. Cover the pan with a lid and simmer the curry on a low to medium flame for 10-12 minutes.  Finally add chopped coriander leaves and kasuri methi and mix well.

Delicious mushroom masala or mushroom curry is ready to be served.  Serve this with plain rotis, parathas, steamed rice, biryani or pulao.

NOTES/TIPS

You can also add almonds or peanuts instead of cashewnuts.

You can add little cream or malai at the end of cooking process for an enhanced and rich flavour.