MUSHROOM MASALA (JHATPAT RECIPE)

MUSHROOM MASALA

MUSHROOMS are edible fungus that can provide several nutrients. It contain Protein, Vitamins, Minerals and Antioxidants. There are around 2000 edible varieties of mushrooms, but only a handful are available on the market.

Mushroom Masala is a popular North Indian dish that we will find on every Indian restaurants menu. It is a delicious, simple Indian curry that is made with mushroom, onion, tomatoes, spice and herbs.

It is one of the best curry I have been making at home regularly. It is served with Roti, Plain Rice,Jeera Rice etc.

We prepare variety of dishes like Kadhai Mushroom, Mushroom Do-Pyaza, Mushroom Pulao etc. by using mushroom. But Mushroom Masala is one of the simplest and tastiest recipe out of all mushroom recipes.

In this post I shared 2 different methods to make mushroom masala.

FIRST METHOD-

INGREDIENTS-

• Mushroom -200 gms (washed and cut in to sliced in 2 or 3          pieces) 
• Oil                                         - 3 to 4 tsp
• Cinnamon Stick                    - 1/2 inch
• Cumin Seeds                         - 1/2 tsp
• Black Pepper                         - 1/2 rsp
• Green Cardamom                  - 1
• Onion                                    - 1 medium sized (finely chopped)
• Onion                                    - 1/2 (cubed)
• Capsicum                              - 1/2 (cubed)
• Ginger Garlic Paste              - 1/2 tbsp
• Tomatoes                              - 1/2 tsp
• Turmeric Powder                  - 1/2 tsp
• Red Chili Powder                 - 1/2 tsp
• Kashmiri Red Chili Powder - 1 tsp
• Coriander Powder                 - 1 tsp
• Garam Masala Powder         - 1/2 tsp
• Salt                                        - as per taste
• Water                                     - 1 cup (as required)
• Cashewnut Paste                   - 1 and 1/2 tbsp
• Coriander Leaves                  - 1 tbsp (finely chopped)

PROCESS-

Heat 1 tsp oil in a pan. Saute the mushroom for 2 minutes with 1/2 tsp salt and 1/2 tsp turmeric powder. Keep aside.

For mushroom masala heat 2 to 3 tsp oil in a kadhai. Add 1/2 tsp cumin seeds, 1/2 tsp black pepper, 1 green cardamom, cinnamon stick in it and fry for a few seconds.

Add chopped onion and fry until it turns translucent. Add ginger garlic paste and fry till it turns golden brown. Now add tomato puree and cook for 2 minutes. Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt and fry until oil separates from the masala. Add cashewnut paste and 1/2 cup of water. Cook for 2 minutes. Add diced onion and diced capsicum and fry for a minute. Add fried mushroom and 1/2 cup water and mix well. Cover the kadhai and cook for 10 - 12 minutes in low flame.Garnish with coriander leaves.

SECOND METHOD-

INGREDIENTS ALMOST SAME

• Heat 1 cup water in a pan. Add 1/2 tsp cumin seeds, 1/2 tsp black pepper, 1 green cardamom, 1 onion (chopped), 1/2 tsp chopped ginger, 1 tsp chopped garlic, 1 chopped tomato, cashewnut (7-8) and boil till onion and tomatoes are soft and raw smell goes out.                                                                                      
• Cool it and grind to a fine paste.                                                      
• Heat 1 tsp oil in a kadhai.Saute the mushroom for 2 minutes with 1/2 tsp salt and 1/2 tsp turmeric powder. Keep aside.                      
• Heat 1 tsp oil and saute the capsicum (cubed) for 1 minute.                 
• For masala, heat 1 tbsp oil in a kadhai. Add 1/2 inch cinnamon stick and the ground masala. Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp kashmiri red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, salt (as per taste), and fry till masala leaves the oil.                                           
• Add capsicum , onion (cubed) and the fried mushroom along with 1/2 cup of water.                                                                      
• Cover the lid and cook for 3 to 4 minutes in low flame.                        
• Garnish with coriander leaves.

Serve Mushroom Masala with Roti or Plain Rice.

TIPS-

ALWAYS USE FRESH MUSHROOMS FOR ANY RECIPE.CLEAN THE MUSHROOMS BEFORE USING IT.WHILE COOKING IT USE LESS WATER BECAUSE MUSHROOM RELEASES WATER.

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