Saturday, September 19, 2020

MUSHROOM MASALA

 MUSHROOM MASALA

Thanks to our supermarkets, these days mushrooms are readily available all through the year. This is quite different from the old days when they used be considered seasonal. They were available in plenty - but only during the rainy season. People used to eagerly look forward to this time of the year for them. 

Mushrooms are rich in Vitamin B and are said to have several health benefits

We make dishes with mushroom quite often so elsewhere in this blog, you will find recipes for dishes with mushrooms,uch as:-

Today's recipe is for Mushroom Masala which I have adapted from the YouTube video in Sruthi's Kitchen. 

The additional special tadka of garlic, chilli and freshly crushed pepper in butter gives it a distinctively delicious flavor. We enjoyed this flavorful dish with hot rotis.


Ingredients:-

  • Button Mushrooms, 200 gms
  • Large-sized Tomato, 1 - to be made into a puree 
  • Medium- sized Onion, 1
  • Oil, 2 tbsp
  • Mustard Seeds, 1/2 tsp 
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Green Chilies, 2 
  • Turmeric Powder, 1/4 tsp
  • Ginger Garlic Paste, 1 and 1/2 tsp
  • Cumin Powder, 1/2 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Chilli Powder, 1 and 1/2 tsp, or to taste
  • Kitchen King Masala, 1/2 tsp
  • Medium-sized Capsicum, 1
  • Coriander Leaves, finely chopped, 1 tbsp, for garnish
For Special Seasoning:-
  • Butter, 1 tbsp
  • Garlic Cloves, chopped, 3
  • Green Chilli, slit, 1 
  • Curry Leaves, 4
  • Black Peppercorns, freshly crushed, 1/4 tsp or to taste 
  • Coriander Leaves, finely chopped, 1 tbsp
Method:-

Wash the mushrooms and pat them dry with a clean kitchen towel
Cut the mushrooms into quarters 
Wash the capsicum, remove the core and seeds and chop into cubes 
Finely chop the onion and coriander leaves and slit the green chillies
Prepare the tomato puree and keep aside
Chop the garlic cloves 


Heat 2 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds, when they sizzle add the curry leaves, slit green chillies and turmeric powder
Saute for a few seconds
Next add the finely chopped onion, the ginger garlic paste and a little salt and sauté for about 5 minutes till the onions becomes translucent and the raw smell of the ginger garlic paste goes 
To this add the spice powders; cumin powder, coriander powder, chilli powder and Kitchen King masala and mix well
Now add the chopped capsicum, tomato puree and the chopped mushrooms and mix well
Cover and cook for about 5 minutes on medium heat till the mushroom and the capsicum get done and well blended with the masala 
Check for salt and add as required
Lower the flame and simmer the Mushroom Masala

In a small tadka ( seasoning) pan, heat butter and when it melts add the chopped garlic, and 1 slit green chilli and sauté  till it gives off a good aroma
Add 3-4 curry leaves and a little of the chopped coriander leaves and sauté for a few seconds 
Next add the freshly crushed pepper and sauté 
Pour this seasoning on to the Mushroom Masala
Switch off the gas and garnish with the remaining coriander leaves 
Transfer to a serving bowl
Serve Mushroom Masala hot with rotis, chapatis or naan 




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