Recipe- Evenings are Delicious With Mushroom Fry

This Mushroom fry is a simple spicy side dish made with mushrooms cooked in onion tomato based masala. Video and stepwise pictures are available in this recipe.

Mushroom is a versatile vegetable and consumed all over the world in multiple recipes. Today I made the simple mushroom fry with basic spices and onion tomato base masala.

|Ingredients

250 g Mushroom
4 tsp oil
½ tsp cumin seeds
1 big onion
1 tsp ginger garlic paste
1 tomato
¾ tsp salt as per taste
Few curry leaves
½ tsp chilli powder
1 pinch turmeric powder
2 tbsp cashew nuts/almonds (optional)
½ tsp pepper powder
½ tsp garam masala

Method

* Chop onion and tomato, keep aside.

* Prepare ginger garlic paste with six garlic cloves and a piece of ginger (1-inch).

* Rinse mushrooms with lots of water thoroughly. For proper cleaning, rub rice flour on mushrooms and wash away the dirt with running water. I tried it and it works.
Slice the mushrooms and keep ready.

* Heat oil in a pan, add cumin seeds and let them splutter.

* Add onions and saute well until the onions become light brown and soft.

* Now add minced ginger and garlic, saute until the raw smell of garlic goes off completely.

* Add some salt and chopped tomato and cook them till soft.

* Some curry leaves for flavor.

* Put some turmeric powder and chilli powder, mix with the base onion tomato masala.

* Now add sliced mushroom and mix. Do not add water as Mushroom has its own water.

* Add salt and keep mixing until the mushroom releases water and combine well with the masala.

* Mushroom is a soft vegetable and needs very less time to get cooked.

* At this stage, I like to add some nuts like cashews or almonds. Nuts give a nice crunchy feel among the soft mushrooms in each bite.

* Saute for few more minutes probably 5 mins, until the excess water is evaporated in the semi-dry masala.
Finally, add some black pepper powder and garam masala, mix well.

* Switch off and serve. You can use some greens for garnishing like coriander or cilantro.
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