Most Indians who eat mushrooms are only familiar with the button mushroom, but there are lots of different edible mushrooms. Button mushroom is an excellent low-calorie food, especially for those looking to lose weight and also diabetics. It is rich in protein, enzymes, B vitamins (especially niacin), and vitamin D2.
For more information on mushrooms, read my article which was published in the Complete Wellbeing magazine: Go Mushy over Mushrooms!
Ingredients for Mushroom Masala: Serves 4-6
- Button Mushrooms: 250gms chopped (rinse in water, remove dirt gently)
- Onion: 1 medium (finely chopped)
- Tomatoes: 2 small or 1 big (diced)
- Garlic: 3-4 cloves (grated)
- Ginger: 1/2″ grated
- Jeera/cumin seeds: 1 tsp
- Turmeric: 1/4 tsp
- Red chili powder: 1-2 tsp (or as per your heat tolerance)
- Coriander powder: 1 tbsp
- Garam masala: 1/2 tsp
- Jeera/cumin powder: 1/2 tsp
- Cilantro/Coriander leaves- 2tbsp (chopped) for garnish
- Oil: 2 tsp
- Salt: to taste
- Heat the oil in a kadai, add the cumin seeds, turmeric and the onions.
- Stir fry the onions till they become translucent.
- Add the tomatoes, ginger-garlic, salt and the spice powders (red chili, coriander, cumin and garam masala) and saute till the oil leaves the the sides and you get a a nice fried aroma.
- Add the chopped mushroom and mix well. Cook till the mushroom leaves water and is soft (you can add some water if you want more gravy). Switch off.
- Garnish with the chopped cilantro and serve with rice & dal or phulkas.