Mushroom Masala Gravy

  Button Mushroom is one of my favorite mushrooms and I prepare a variety of dishes with it. Mushrooms contain 80-90 percent of water and are very low in calories. They are good source of minerals and are high in anti-oxidants. Research studies show that consuming white button mushrooms can reduce the risk of developing breast cancer. It also helps to boost our immune system. As mushrooms are loaded with essential nutrients, we include them on a regular basis. Today we will learn how to make restaurant style Mushroom masala curry (South Indian style, vegetarian recipe) following this easy recipe

 Prep Time : 10 mins

 Cook Time : 30 mins 
 Serves: 2-3
 Recipe Category: Side Dish
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Button mushrooms - 200 grams
   Onion - 1 cup
   Tomato - 3/4 cup
   Ginger garlic paste - 1 tsp

   Spice Powder

   Turmeric Powder - a pinch
   Chilli Powder -1 tbsp (mine is not hot)
   Coriander powder - 2 tbsp
   Garam masala powder - 1/2 tsp

   Coconut paste - 3 tbsp

   For the seasoning

   Oil - 4 tbsp
   Cloves -2
   Cinnamon -1 inch
   Marathi Moggu -1
   Curry leaves - few

   For Garnishing

   Coriander leaves finely chopped -2 tbsp

Preparation

Wash and clean the mushrooms well and chop it into big pieces. Check out my Mushroom Pulao recipe to know how to clean mushrooms.

Finely chop onions and tomatoes.

Note - If you want the mushroom masala very spicy, you can dry roast the spices (2 cloves, 1 inch cinnamon, 1 marathi moggu) powder it and add after heating the oil. In that case, skip the garam masala. I did not powder it but used the whole spices for seasoning.

Method

Heat oil in a pan, add cloves, cinnamon, marathi moggu, when it splutters, add finely chopped onions and curry leaves.

Saute onions till it becomes brown.This step is important. Do not add tomatoes without browning the onions.

Then add ginger-garlic paste and saute for a few more minutes. Add tomatoes, chilli powder, coriander powder, turmeric powder, garam masala, salt needed and cook till tomatoes become mushy. If it becomes too dry, you can add 1 or 2 tbsp of water.

Add the chopped mushrooms and cook for a few minutes.

Then add a cup of water and cook till the mushrooms are soft.

Finally add coconut paste, simmer and cook for another 6-7 minutes.Garnish with coriander leaves.

Note-The consistency of the gravy can be adjusted according to individual preferences.This is a fantastic side dish for flavored rice, pulao, chapati, poori and naan.

http://www.padhuskitchen.com/2012/07/mushroom-masala-mushroom-gravy-mushroom.html