Mushroom Masala


Ingredients (measuring cup used, 1 cup = 250 ml)

for the coconut+spice paste:

¼ cup sliced onion

4 to 5 garlic cloves, chopped or 2 teaspoons chopped garlic

1 cup fresh grated coconut or desiccated coconut

2 pieces of 1 inch cinnamon sticks/dalchini

½ teaspoon black peppersabut kali mirch

1 teaspoon cumin seeds/jeera

1 tablespoon coriander seeds/sabut dhania

4 to 5 cloves/lavang

5 to 6 dry red kashmiri chilies

¼ teaspoon turmeric/haldi

other ingredient's

1.5 tablespoons oil

¼ cup sliced onions

200 grams button mushrooms

5 to 6 kokams or ½ teaspoon tamarind (add tamarind while grinding the paste)

salt as required

how to make the recipe:

preparing the mushrooms:

rinse and then wipe dry 200 grams mushrooms.

slice or chop the white button mushrooms.

preparing the coconut+spice paste:

add all the ingredients mentioned under the list 'coconut+spice' paste in a mixer or grinder jar, except fresh coconut.

dry grind the mixture coarsely. don't add water while grinding as we need a thick, coarse paste.

now add 1 cup of fresh grated coconut and dry grind again. the reason for adding coconut and grinding twice is we need a thick paste without water. hence first we grind the spices and then grind the coconut along the spice paste.

the paste has to be coarse and thick.

preparing and cooking the mushroom masala:

heat 1.5 tablespoons oil in a pan.

reduce the flame, add ¼ cup of sliced onions and saute them till they turn translucent.

add the chopped mushrooms.

saute and stir the mushrooms for 1 to 2 mins on a low flame.

add the ground spice paste. the mushrooms should be coated nicely with the masala paste.

mix and stir well.

add salt as required and mix again.

add 5 to 6 kokams.

cover with a lid and cook on a low flame.

do check in between and you will see the mushrooms would have released water.

simmer for some more time on a low to medium flame, till the gravy thickens and the mushrooms have cooked. you can keep this dish semi gravy or cook more if you want a dry consistency.

switch off the flame. serve mushroom masala along chapati, rice or toasted bread.