Bhuna Mushroom Masala

This mushroom masala is notch up than usual and made by simmering whole button mushrooms in a browned onion, yogurt and spiced sauce. Its an incredibly flavorful dish. You can serve this with a doughy bread like naan or rotis, its pairs well with pulao as well. I make a side of fresh kachumber (indian salad) and some chutney. If you are making this for entertaining, you can make it in ghee but for usual weeknight dinners at home I prefer using oil.

There are many ways to make masala in northern parts of india but essentially it is a onion and tomato base to which yogurt and nuts are added along with fragrant spiced. I love this version so much without dousing the vegetable in cream and milk. Its not heavy at all and very comforting.

Me and the little one are mushroom lovers in our home. However, my husband loved this dish so much though it will take more cajoling as far as the older ones goes 🙂 I like to choose the white button mushrooms for this sauce, I like their mild taste and how they carry forward the delicate flavor of the dish .There is no need to slice the mushrooms, keep the stems intact as well, however do remove any bruised end parts.

Try and purchase mushrooms a day before you plan to make this. I dont know what it is but I find that the fresher the mushrooms, they add of the taste of the dish than those lying around in the fridge.They absorb the scented sauce well and are so juicy after cooking. You can add cashew powder, I prefer the the taste of almonds in the sauce. It differs from family to family about the use of tomatoes and some people go to an extent of saying thats its not an authentic korma if tomatoes are used and they might be right as well. I decide whether to use or not depending on the kind of korma, for example lamb or chicken korma can do very well without tomato because they are so flavorful, however the vegetable korma dishes do need a little push as far as flavor goes.

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Mushroom Masala

Mushrooms in a delicately scented sauce made with spiced ground onion, tomatoes and yogurt sauce.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 8-10 oz (about 300 gms) white mushrooms, whole
  • 1/2 cup oil
  • 1.5 cups thinly sliced onions
  • 1 tsp shah jeera (caraway seeds)
  • Whole spices – 1 mace, 6 green cardamom, 1 bay leaf, 2 inch cinnamom, 3 cloves
  • 1-2 hot green chilli, sliced (adjust to taste)
  • 1 tbsp ginger garlic paste
  • 1 tsp hot red chilli powder(or to taste)
  • 1/3 cup whole milk yogurt
  • 2 large tomato (pureed)
  • 1 tsp kasuri methi (crushed between palms)
  • Salt to taste
  • 1/2 tsp garam masala
  • 1/2 tbsp ghee

Instructions

  • Clean the mushrooms by rubbing them with a dry cloth. Keep the stems but do remove any bruised parts. Add the cleaned mushrooms to a bowl and masage with 2 tsp oil and 1/2 tsp salt and red chilli powder. Let sit near while you make the sauce.
  • Heat oil on medium heat in a heavy bottom pot. Once oil is hot, add the sliced onions. Cook onions till they brown evenly. Strain the onions from the oil using a slotted spoon.You can take out 3 tbsp of oil from the pot after frying the onions. Reserve the oil and use in 1-2 days in any savory curry you make.
  • Reserve 1/3 cup of onions and add the rest to a small blender jar along with yogurt, red chilli powder. Blitz to make a smooth paste. Set aside.
  • To the remaining oil add the whole spices and crackle for 30 seconds. Add the green chillies and caraway seeds next and let crackle. Next, add the ginger garlic paste and cook for a minute or so till you smell a nice aroma.Then add the tomato puree and salt. Cook for 3-4 minutes till you see oil seperating on the sides.
  • Stiring continously, next add the yogurt onion paste and now and cook again on medium heart till oil starts separating.
  • Add the mushrooms now and saute with the masala for 2-3 minutes. Next add 1/2 cup hot water to the masala, taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the heat to low, cover and let cook for 8-10 minutes till the mushrooms are tender. Dont cook too much else the mushrroms will shrink and become chewy.
  • Finish with ghee,kasuri methi and garam masala. Mix gentle and take the pot off the stove. Let rest for 20 minutes before serving.
  • Serve garnished with reserved fried onions.

3 thoughts on “Bhuna Mushroom Masala

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen on said:

    This looks so delicious, my mouth is watering!

  2. I love mushrooms so clicked on this immediately. I thought the caraway was unusual but I see that this is actually another name for black cumin, and not the European spice known as caraway.

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