Mushroom Masala is something that I cooked almost 2 week’s back. I was not finding enough time to post this recipe. My office and personal life kept me too much engaged. Today somehow I thought of posting this.
This is one of the best dish that can be found in my kitchen. I should say that this dish taste’s better when prepared with coconut ( the traditional Goan way). Since I was running out of time, I took this easy way.
Button Mushrooms should be consumed fresh. Do not store them in fridge for more then a day. There is a trick to know if the button mushroom is not fresh. If the button mushroom opens into an umbrella type of mushroom, then it’s not fresh. If it remains like a button, it is fresh. Please keep this in mind while purchasing button mushrooms.
10-12 button mushrooms
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cardamon powder
1 teaspoon cinnamon powder
1 teaspoon chili powder
1 tablespoon ginger-garlic paste
Salt to taste
Clean and cut the mushrooms horizontally.
Chop onions and tomatoes.
In a fry pan, fry the onions till pinkish.
Then add tomatoes and fry till tomatoes turn mushy.
Add ginger garlic paste and fry for 2 Min’s.
Add all the masalas and fry for 2-3 Min’s.
Add the mushrooms, Stir properly.
Add little water and close the lid of the utensil.
After 10 Min’s you will notice that the mushrooms are cooked.
Serve with chapatis or rice.
Garnish with chopped coriander leaves.