Mushroom Masala

The gravy of this dish is so delicious that even non-mushroom lovers will enjoy. The best part about this dish is that it comes together in just 20 minutes. This recipe perfect when you need a warm comforting dish but short on time! It is excellent paired with fresh basmati rice or roti.

What I love about this recipe is that it's so quick and easy. Although this recipe includes butter, it can easily be made vegan. This is always in my rotation for a quick weeknight meal. The best part is that I tend to keep most of these ingredients on hand.

If I feel like taking this dish up a notch, I like to add a small can of coconut cream at the end. It makes for a nice velvety sauce.

I have had several non-mushroom lovers try this dish, and even they are blown away. The best part about this sauce is that it is versatile. I have added other veggies to this in the past, and it has been equally phenomenal.

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Mushroom Masala

Ingredients

• 1 Large Pack Mushrooms- Cut into large chunks

• 1 Tomato, blended into a puree

• 1 Onion (medium), finely chopped

• 1-2 Green Chilies, finely chopped

• 1 Tbsp Ginger- grated

• 3 Tbsp Garlic - grated

• 2 Tsp Lemon Juice - to taste

• 8-10 Curry leaves

• 1/4 Cup Cilantro- finely chopped

• 1/4 tsp Oil

• 2 Tbsp Butter (if Vegan, can use oil or vegan butter)

• 1 Tbsp Coriander Powder

• 1 Tbsp Mustard Seeds

• 1/2 Tsp Cumin Seeds

• 1 Tsp Cumin Powder

• 1 Tsp Garam Masala Powder

• 1 Tsp Turmeric Powder

• Fresh Ground Black Pepper - to taste

• Salt - to taste

• 1/2 Lemon, juiced

• 1 Small Can Coconut Cream

Directions

1. Heat some oil in a pan. Once the oil is hot, add the following: mustard seeds, cumin seeds, curry leaves, diced onions, ginger, half of the green chilies, half of the garlic and turmeric. Let this cook until the onions are translucent (approximately 5 minutes).

2. Thereafter, add the following spices: jeera power, garam masala, and dhania powder. At this time, you can also add the tomato puree and tomato paste. Mix well.

3. Add the mushrooms and salt. Cover and let cook for approximately 10 minutes. Check to see if the mushrooms have cooked.

4. Now it is time to prepare the tadka/tempering. In a separate small pot, melt your butter (or oil if you are making this vegan). Once it has melted, add the chopped cilantro, curry leaves, the remaining green chilies and garlic. Add some salt and the freshly cracked black pepper. Let this simmer for a few minutes.

5. Pour the tadka into the mushrooms. Add the freshly squeezed lemon juice. Mix well and adjust the salt if needed.

6. At this time, you can add some coconut cream as well to give it a silky-smooth sauce. This really does take the dish up a notch!

7. This dish is ready to serve with some warm rotis or rice. Enjoy!