With September being hailed as ‘National Mushroom Month’, we’ve found a great recipe for the traditional masala dish but with an added fungi flourish; mushroom masala.
Mushrooms have a wonderful savoury and meat-like quality – perfect for adapting to any kind of dish as a meat alternative!
Along with enjoying so many different varieties, mushrooms are economical, nutritional and flavoursome, so it’s no wonder their popularity has mushroomed into a whole month of celebrations. Here’s our Mushroom Masala recipe:
2 medium finely chopped onions
2 medium chopped tomatoes
1/2 lb. diced mushrooms
6 slit green chili peppers
1 small stick cinnamon
1 teaspoon red chili pepper
1 teaspoon ground cumin powder
1/2 teaspoon turmeric powder
1 tablespoon garlic paste
1 cup cooking oil
1 tablespoon fenugreek leaves (crushed methi leaves)
Warm oil, add cloves and cinnamon. When oil simmers, add onions.
When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
When the mixture is thoroughly bind and the oil comes to the top, add the tomatoes and green chili peppers.
Stir thoroughly then add diced mushrooms. Cook on low heat for 5-7 minutes.
Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapatis or puri.
Recipe comes courtesy of www.indianfoodforever.com