Mushroom masala – Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
This Goan Mushroom Masala recipe is all you will need to make a delicious weekday dinner. Serve it with some hot phulka (chapati) and you have a winning dinner combo!
If you have been following my blog (I am sure you are 🙂 ), you would have noticed that I cook a lot from the recipes shared by my friends. They source most of these recipes from their moms and grandmoms. These honest delicacies from the home kitchens form the heart and soul of this blog.
Other than making a few minor tweaks, to keep the recipes “the take it easy chef” way, what I share here is always from our kitchens to yours! This recipe shared by a dear friend is from her mom’s kitchen in Goa.
About this Mushroom Masala
There are three easy stages to this Mushroom Masala recipe. One is cooking mushrooms in a pot with some finely chopped onions. The second stage involves making a spice mix (masala). Grated coconut, onions, khus khus (poppy seeds) and fennel seeds are pan-fried and ground to a flavourful paste along with some garam masala, turmeric powder, and tamarind. This is the “masala” of this mushroom masala. The third and the final stage involves adding the aforesaid masala to the cooked mushrooms to complete the cooking. Sounds easy, doesn’t it? It is that simple!
Don’t doubt this dish because of the simplicity. It is a super delicious, authentic, homecooked, Goan style mushroom masala that you will fall in love with!
If you liked this mushroom masala recipe, don’t forget to check out the following recipes as well.
- Mushroom and Spinach with Burnt Garlic
- Chilli Paneer Dry
- Paneer Butter Masala
- The best and easy Dal Tadka
Also, from the Goan home kitchens
- 200 grams button mushroom
- 3 medium onions finely chopped
- 1 cup water
For the masala
- 3 medium onions diced
- 1 cup grated coconut
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon khus khus
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- tamarind 1/4 size of a lime
- 1/2 teaspoon sugar
- coriander leaves (cilantro) to garnish
- Clean and slice the mushrooms into halves.
- In a pot, add 1 cup water along with the sliced mushrooms and the finely chopped onions.
- Cook on a medium flame with the lid closed.
- Switch off once the mushrooms are cooked through.
- Heat some oil in a pan.
- Add the diced onions and fry on a medium flame.
- Stir occasionally until the onions start turning brown.
- Add the grated coconut.
- Combine well and continue frying.
- Fry till the onions turn golden brown.
- Add khus khus and fennel seeds.
- Combine well and fry for another couple of minutes on a low flame.
- Switch off.
- Once the mixture cools down, transfer to a blender.
- Add the tamarind, turmeric powder, and garam masala.
- Grind to a paste.
- Place the mushroom and onion pot back on the stove.
- Add the ground paste, salt as required, and the 1/2 teaspoon sugar.
- Combine well and simmer on a medium flame to reduce a little.
- Add the coriander leaves.
- Switch off and serve hot with freshly chapatis (phulkas).