Mushroom Masala
Servings: 4 servings
Calories: 330kcal
This hearty, flavorful mushroom masala is ready in just 30 minutes! Tender mushrooms in a creamy tomato-coconut sauce, perfect with rice or naan.
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Ingredients
- 2 tablespoons olive oil
- 1 red onion diced, medium
- 1 green pepper diced
- 4 cloves garlic minced
- 1 tablespoon ginger paste
- 1 dried red chilli chopped, small
- 1 lb white button mushrooms sliced
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon fenugreek leaves
- 14 oz chopped tomatoes canned
- 14 oz coconut milk canned
- 2 tablespoons cilantro chopped
Instructions
- Heat the oil in a large, deep skillet and melt the olive oil.
- Cook the onion and peppers over medium heat for 4-5 minutes until they become soft.
- Add the garlic, ginger paste, and red chili, and cook for another minute until they release their fragrance. Then, toss in the mushrooms and cook for 5-6 minutes until they shrink in size and most of the liquid evaporates.
- Mix in the spices and cook for an additional minute.
- Pour in the chopped tomatoes and coconut milk, then simmer for 10 minutes until the sauce thickens.
- Garnish with fresh coriander and serve over rice or with naan bread.
Notes
- Use a wide, deep skillet to sauté the vegetables and mushrooms, allowing them to cook evenly and helping the liquid evaporate efficiently.
- Toast the spices in the skillet for about a minute to release their essential oils, enhancing their flavors.
- If the dish appears too dry after adding the mushrooms, add a splash of water to prevent sticking before adding the tomatoes and coconut milk.
- Crush the dried red chili before adding it to control the level of heat in the dish.
Nutrition
Calories: 330kcal | Carbohydrates: 16g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 166mg | Potassium: 884mg | Fiber: 4g | Sugar: 7g | Vitamin A: 248IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 5mg