Mushroom Masala

I am not very fond of Mushrooms,but this is one of the first Mushroom dishes I ever tasted and liked.Off late,we've been getting very good,fresh button mushrooms here as opposed to the already blackened and wilted ones.I've been planning a mushroom-paneer dish which I saw on Vanitha sometime back,but it never happened.I remember Bharathy posting this as one of the popular dishes on her blog last year and when I had a look I knew that was it,I was searching for that particular recipe,I did not wait any time and made it immediately.

I should say I am back to being a Mushroom lover now,tastes so good that once we finished our chapathis,we attacked the leftover curry straight from the serving bowl.One more gem from Bharathy's blog.Try it and you'll know what I mean!

Mushroom Masala
Recipe source - Bharathy

Ingredients


Button Mushrooms - 200 gms packet
Green chillies- 2,slit lenghtwise[I skipped this]
Oil - 1 tbsp
Fresh coriander leaves-to garnish
Red chilli powder - 1/2 tsp[I used 1tsp]
Curry powder - 1/2 tsp [I skipped this]
Garam masala - 1/2 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt- to taste


To sauté and grind to a paste

Big onions - 3 medium,sliced thin or minced
Oil - 2 tbsp
Ginger-garlic paste - 1 tsp
Tomatoes - 1-2 cut into 8 pcs each 


Method


Slice onions and mushrooms separately.
Heat the 2 tbsp oil and sauté onions until golden brown in colour.
Add ginger-garlic paste and cut tomatoes.Sauté well till the raw smell disappears and the tomatoes turn pulpy.
Cool and grind this into a smooth paste adding vary little water if needed.Keep aside.
Heat the 1 tbsp oil mentioned formerly. Add the sliced mushrooms and stir-fry till tender. Add green chillies[if using], chilly powder, turmeric, pepper powder, garam masala and salt in that order.
Add the ground paste and mix well adding a little water. Simmer till mushrooms are cooked and the gravy reaches the right consistency.
Serve hot garnished with minced coriander leaves and fresh cream if you prefer.
Mushroom masala goes best with any variety of Indian roti or Pulao.