Mushroom Masala

Button mushrooms simmered in a warmly spiced onion-tomato gravy — an everyday North Indian curry for roti or rice.

Cuisine: North Indian (North India) · Style: Curry · Protein: Mushroom · Total time: 40 minutes · Difficulty: easy · Servings: 4 · Spice: 3/5

Ingredients

• 400g button mushrooms, quartered
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tbsp oil
• 1 tsp dried fenugreek leaves
• Salt and coriander leaves

Steps

1. Brown mushrooms in a wide pan over high heat until their moisture evaporates; set aside.
2. Temper cumin in oil, then cook onion and ginger-garlic paste until golden. Add tomato puree and ground spices; cook until the masala is thick and leaves a sheen of oil.
3. Add mushrooms with a splash of water, simmer 8 minutes, then crush in dried fenugreek and finish with coriander.

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