Mushroom Masala in Punjabi Style

wellhealthorganic.com Mushroom Masala: Indulge in the flavors of Punjabi cuisine with this delectable Mushroom Masala recipe. Crafted with tender white button mushrooms swimming in a fragrant onion-tomato gravy, this dish promises to tantalize your taste buds effortlessly.

Mushroom Masala

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Cuisine: North Indian, Punjabi
• Course: Main Course, Side Dish
• Diet: Gluten Free, Vegetarian
• Difficulty: Easy

Ingredients:

For Onion Paste:

1. ¾ to 1 cup chopped onions (100 grams or 2 medium onions)
2. 1 teaspoon ginger
3. 1 teaspoon garlic 

For Tomato Puree:

1. ½ cup chopped tomatoes 

Other Ingredients:

1. 200 to 250 grams white button mushrooms
2. 4 tablespoons Curd (yogurt), whisked till smooth
3. 3 tablespoons oil (any neutral oil)
4. ½ teaspoon cumin seeds
5. 2 small tejpatta 
6. ½ inch cinnamon
7. 1 black cardamom (optional)
8. 2 green cardamoms
9. 3 cloves
10. 1 single strand of mace (optional)
11. ¼ teaspoon turmeric powder
12. ½ teaspoon red chilli powder
13. 1 teaspoon Coriander Powder
14. ¾ cup water and ⅓ cup water for Instant Pot (add as needed)
15. Salt, to taste
16. ¼ teaspoon Garam Masala
17. ½ teaspoon kasuri methi
18. 2 tablespoons chopped coriander leaves (cilantro)

Also Read: Aloo Puri

Instructions:

Preparation:

1. Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
2. In a grinder or blender, make a smooth paste of chopped onions, ginger, and garlic.
3. Similarly, make a smooth puree of chopped tomatoes. Set aside.
4. Whisk yogurt until smooth and set aside.

Sautéing Onion and Tomato Paste:

1. Heat oil in a pan and add cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves, and mace.
2. Fry the spices until aromatic and splutter.
3. Lower the heat and add the onion-ginger-garlic paste. Sauté until thickened.
4. Add tomato puree, spice powders, and sauté until oil releases from the sides.

Making Mushroom Masala:

1. Add mushrooms and beaten yogurt. Mix well.
2. Simmer for 2-3 minutes, then add water and salt. Cover and simmer until mushrooms are tender.
3. Finally, add dried fenugreek leaves, garam masala, and coriander leaves. Mix well.

Serving Suggestions:

1. Garnish with coriander leaves before serving.
2. Enjoy with steamed rice, jeera rice, pulao, biryani, roti, paratha, naan, bread, or dinner rolls.

Instant Pot Method:

1. Use the sauté function, add oil, and let it heat.
2. Add whole spices, onion paste, and sauté until golden.
3. Add tomato puree, spices, and sauté until glossy.
4. Add mushrooms, sauté briefly, then add yogurt, water, and salt.
5. Pressure cook for 3 minutes, then quick release.
6. Sprinkle fenugreek leaves, garam masala, and coriander leaves. Mix and serve hot.

Also Read: Kesari Bath

Storage:

• Leftovers can be refrigerated for 1-2 days. Reheat in a pan, adding water if needed to adjust consistency.

Notes:

• Substitute button mushrooms with cremini or shiitake mushrooms if desired.
• Add other vegetables like cauliflower, carrots, green peas, broccoli, or bell pepper for variation.
• For a vegan option, use almond yogurt or skip yogurt altogether.
• Fresh tomatoes can be used instead of canned tomatoes by adjusting the quantity.