Mushroom Masala
Mushrooms cooked in a rich, fragrant sauce with aromatic spices
Servings: 4
Ingredients
- 250 gram mushrooms
- 2 tbsp light olive oil
- 1 small onion
- 1 tspn ginger/garlic paste
- 2 bay leaf
- 1 piece cinnamon stick
- 1 black elachie/cardamom
- 1 star aniseed
- 2 large tomatoes blanched and blended
- 1 tspn kashmiri chilli powder (add more if you prefer more heat)
- 1 tspn ground coriander see note 1
- 1/2 tspn ground cumin
- 1/2 tspn turmeric
- 1/2 tspn garam masala
- 1/4 tspn kasuri methi see note 2
- 4 tbsp plain yogurt can be full fat or low fat
- 1 tspn butter (optional)
- salt
- 1/4 cup water
- pinch of sugar if tomatoes are too acidic
Instructions
- Chop or slice the mushroom and set aside
- Add the onion and ginger/garlic paste to a blender and blend into a smooth paste. Add a few drops of water if required
- Soak tomatoes in boiling water, remove skin and blend into a puree
- Heat the oil and add the cinnamon stick, bay leaf, star aniseed and black elachie. Once it becomes fragrant add the onion mixture and curry leaf
- Sauté the onion on low heat until it turns slightly brown
- Add the tomato together with the chilli powder, turmeric, coriander and cumin. Mix it well. Cover and simmer until tomatoes are cooked or you see the oil surfacing to the top
- Add the mushroom and yogurt together with 1/4 cup water. Season with salt
- Cover and simmer until the mushrooms are cooked and the sauce thickens. Add a pinch of sugar if the tomatoes are too acidic. Add a teaspoon of butter and give it a mix
Notes
- If you want to make a really flavorful curry it's best to roast your whole spices and grind them. I roast my cumin, coriander, fennel seeds because I use these regularly and store them in an airtight bottle. Try not to grind too much at once. If you cook curries often then a 2 week supply is perfect.
- Kasuri Methi is dried methi leaves which can be found in Indian Spice shops