Mushroom Masala
Mushroom Masala


  • 1 pound fresh mushroom, halved
  • 3 medium sized tomatoes
  • 1/3 cup fresh chopped coirander
  • 1/3 cup cream
  • 1 Tbsp. canola oil for sautéing
  • 1" ginger
  • 4 cloves garlic
  • 2 tsps. cumin powder
  • 3 tsps. coriander powder
  • 2 tsps. red chillie powder
  • 2 tsps. garam masala powder
  • 1 tsp. turmeric powder
  • Salt to taste


Grind together ginger and garlic. Also, grind tomatoes and keep separately.

In a wok, add oil and sauté the ginger garlic paste. Add turmeric followed by cumin, coriander and chillie powder. Continue to sauté. Add the tomato pureé. Mix well.

Sauté mushrooms separately until most of the water evaporates. Transfer to the wok and mix with the rest of the ingredients. Add salt. Let it cook on low heat for 10 minutes. Finally add the garam masala and cream. You may add a little more water if you like gravy. Stir well. Turn off heat.

Garnish with coriander. Serve with rice or indian breads.

Spice levels may be adjusted by adding or lowering the spice powders mentioned above

^ Please contact me for any of these ingredients or utensils.

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