A simple yet popular dish on every Indian restaurant menu is the mushroom masala. Lightly spiced in a creamy tomato-yogurt gravy in less than 20 minutes. It makes a perfect side dish or as a main course for a vegetarian feast.
Wipe mushrooms with a damp cloth. You can chop the mushrooms or keep the small size ones whole as I have done here
Add 1 tablespoon oil to a saute pan and add mushrooms. Sprinkle some salt and cook mushrooms on medium-high until they release their juices and dry again. (about 3 to 5 mins). Remove from the pan and set aside. Pro tip- it is important to cook on medium-high so all the moisture evaporates otherwise the mushroom will get soggy.
In a saute pan on medium-low heat, add the remaining oil, saute onions, garlic, and ginger, until the onions are translucent; about 2 minutesPro tip - keep the heat on medium-low otherwise the garlic and ginger can burn easily.
Then, add the tomato paste and curry powder. Saute for another minute until fragrantPro tip - if necessary add a few tablespoons of water to prevent the spices from burning.
Add yogurt and the garam masala. Followed by the mushrooms and lemon juice. Season with salt and pepper. Pro tip - if the mushrooms are dry you can add ¼ to ½ cup water and bring to a boil.
Adjust the consistency of gravy - adding a few tablespoons of water if necessary.Pro tip - if serving as a side dish or with chapati and naan like to keep it dry. But when serving over rice it is nice to have some gravy.
Sprinkle with fresh herbs, cilantro, or parsley.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you