Mushroom Masala ~ Spicy & Hot | Mushroom Recipes

Mushroom Masala
(This recipe has featured in  "Yummly" )
Having started to cook Mushrooms recently, I sometimes find them totally bland. They wilt, soften, merge well and are so flexible but never rise up to the expectation when you want to have something hot and spicy. Remember the Chilli Egg, well if they can’t be made spicy then why can’t this be?  This was finger licking delicious with rotis. I promise you will love this. I added bell peppers too to have some bite as I personally feel that they both make a good couple.

Mushroom Masala – Spicy & hot
You’ll need:
  • Mushrooms. sliced – 200 gms / 1 pkt
  • Capsicum / Bell pepper, cubed – 1/2 cup
  • Onion, chopped  – 1
  • Tomato, chopped – 2
  • Ginger – 1 inch piece
  • Garlic – 4 pods
  • Cumin seeds – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Black pepper powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Coriander leaves – 3 tbsp
  • Salt – to taste
  • Oil – 2 tbsp

Heat oil in a pan. Add the cumin seeds, when the change color, add onion, sauté till it turns pink. Pound together ginger and garlic and add it to the cooking onions. Sauté for a minute. Now add the tomatoes, a pinch of salt and cook till the tomatoes turn mushy. 

Now add the capsicum, red chilli powder, black pepper powder, turmeric powder, garam masala powder and mix well. Close with a lid and let it cook for 2 min. The capsicum would have become soft by now.

Add the mushrooms, salt and sprinkle a hand full of water. Mix well and cook for 5 min closed with a lid. Check of the vegetables are done. When done garnish with coriander leaves and serve piping hot with rotis or naan.

  • Omit the red chilli powder and replace it with pepper powder for a pepper flavored mushrooms.
  • Squeeze lemon juice just before serving as it will enhance the taste.
  • Adding bell pepper is optional. You can also add other vegetables.

 This is off to Sangeetha’s Show me your HITS

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