Mushroom Masala Curry | Vegan Mushroom Curry Recipe
Mushroom masala curry is a delicious versatile recipe packed with flavours.This is an easy-to-make, low-calorie curry that pairs best with any flatbread.This mushroom masala curry is vegan, gluten-free, beginner-friendly recipe.
Ingredients
- 200 grams White Button Mushrooms
- 1 Tomato, finely chopped
- 2 Onions, sliced
- 4-5 cloves Garlic
- 1 inch Ginger
- 2 Green Chillies
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoons Coriander Leaves, finely chopped
- 4 tablespoons Oil
- Hot boiling water for gravy
Instructions
- Wash and cut button mushrooms into bite-size pieces.
- Heat oil in a pan, add sliced onions. Saute onions for 3 minutes.
- Add ginger, garlic and green chillies.
- Cook onions till they are dark golden brown in colour. Make sure not to burn them. Keep the flame medium to high.
- Transfer the onions to a plate and keep aside to cool down.
- Once cooled, transfer them into a blender and using half cup water blend the onions to a fine paste.
- Onion masala for mushroom curry is ready.
- Heat 2 tablespoons of oil. Add chopped tomatoes.
- Cook tomatoes till they soften. Slightly mash them using the back side of the spatula.
- Add the onion paste and saute for 5-7 minutes oil separates from the masala.
- Add coriander powder, garam masala powder, red chilli powder and turmeric powder. Add salt to taste.
- Mix spices with the masala and cook for another 2 minutes.
- Add the chopped mushrooms and mix.
- Add hot boiling water for the gravy.
- At first, add little water as mushrooms tend to release their water.
- Later, add water as per the gravy you prefer. Cover & cook mushrooms till they soften.
- Lastly, garnish with fresh coriander leaves. Mushroom Masala is ready.
- Serve hot with roti, partha or jeera rice.
