Mushroom Masala
A rich Punjabi mushroom curry made with onions, tomatoes, and warming spices. Perfect with roti, naan, or rice.
Method
- 1
Blend the onion, ginger, and garlic into a smooth paste.
- 2
Blend the tomatoes into a smooth puree.
- 3
Heat oil in a pan and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
- 4
Add the onion paste and sauté until golden and thick.
- 5
Stir in the tomato puree and cook until the oil separates from the masala.
- 6
Mix in turmeric, chilli powder, and coriander powder.
- 7
Add the mushrooms and combine well.
- 8
Pour in the water and season with salt.
- 9
Cover and simmer until the mushrooms are tender.
- 10
Finish with garam masala, dried fenugreek leaves, and fresh coriander.
- 11
Serve hot with rice or flatbreads.
Ingredients
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •2 tbsp oil
- •1 tsp cumin seeds
- •200 ml tomato puree
- •1 tsp turmeric
- •1 tsp chilli powder
- •2 tsp coriander powder
- •200 g mushrooms, sliced
- •1 cup water
- •1 tsp salt
- •1 tsp garam masala
- •2 tbsp fresh coriander, chopped
- •1 large onion, finely chopped
- •1 bay leaf
- •1 small cinnamon stick
- •4 green cardamoms
- •4 whole cloves
- •1 tsp dried fenugreek leaves (kasuri methi)
Notes
- •Add more water if the curry becomes too thick.
- •Adjust the spice levels by increasing or decreasing the chilli powder.
- •This curry can be made ahead of time and reheated.
- •Perfect for freezing; just reheat on the stove.
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