I’ve never been a big fan of mushrooms. In fact, there was a time when I never used to touch mushroom dishes for reasons unknown. It was Barbecue Nation that made me like mushrooms. You know, their marinated and barbecued mushroom starter is to die for; at least for me. And so, my love affair with mushrooms began. However, the kids, both of them, are yet to be converted into mushroom likers; which I am sure they will in due course. Slowly, I started learning how to wash and cook it. I love the mushroom pulao that the husband makes.

The recipe for today is Mushroom masala, though. This dish goes well with rotis/phulkas. Kuttan loves the masala with rice; without the mushrooms though. Here goes the recipe –


Ingredients –

Mushrooms – One pack which consists of about ten medium sized mushrooms
Onions – 3 medium sized ones
Tomatoes – 2 medium sized
Green capsicum – 1 medium
Garlic – 6 flakes
Ginger – a small piece (Or, substitute ginger and garlic with ginger garlic paste!)
Bay leaf, cardamom, cloves and cinnamon – for tempering
Oil – 1 tablespoon
Turmeric powder – a pinch
Chilly powder – depending on your spice levels
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Kasoori Methi – a generous pinch

Method –

– Wash and clean the mushrooms. Cut them into bite-sized pieces.

– Finely chop the onions. Puree the tomatoes. Mince the ginger and garlic. Cut the capsicum into small pieces. (Variation – You can also grind the onions, saute it before adding the tomatoes. This will give a more creamier end dish!)

– In a hot pan, add oil and temper it with bay leaf, cardamom, cloves and cinnamon.

– Add the ginger, garlic and onions and fry well for about a couple of minutes or until translucent.

– Add the capsicum and saute for some more time.


– Then, add the pureed tomatoes and saute till the raw smell leaves.


– At this stage, add salt, turmeric, coriander, chilly and cumin powders and keep sauteing for some time until the oil separates from the sides.


– Then, add the cut mushrooms, add water and cover and cook for about five to six minutes.


– Finally, add the crushed kasoori methi and take it off from the stove when it reaches your desired consistency. (You can add fresh cream on the top for a richer dish. But, because my weighing scale is rich enough, I chose to ignore this!)


Tadaa.. Mushroom masala is ready to serve.


Enjoy. Peace Out!