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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.
Course: Main Course, Main Dish
Cuisine: Goan
Keyword: Mushroom

Ingredients

  • 200 grams button mushroom
  • 3 medium onions finely chopped
  • 1 cup water

For the masala

  • oil
  • 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
  • salt
  • 1/2 teaspoon sugar
  • coriander leaves (cilantro) to garnish

Instructions

  • Clean and slice the mushrooms into halves.
  • In a pot, add 1 cup water along with the sliced mushrooms and the finely chopped onions.
    Mushroom Masala Steps - Cooking mushrooms and 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.
    Mushroom Masala Steps - Frying onions in oil
  • Stir occasionally until the onions start turning brown.
    Mushroom Masala Steps - Onions fried till brown
  • Add the grated coconut.
    Mushroom Masala Steps - Add grated coconut to fried onions
  • Combine well and continue frying.
  • Fry till the onions turn golden brown.
  • Add khus khus and fennel seeds.
    Mushroom Masala Steps - Adding khus khus and fennel seeds
  • Combine well and fry for another couple of minutes on a low flame.
    Mushroom Masala Steps - Fried masala is ready
  • Switch off.
  • Once the mixture cools down, transfer to a blender.
  • Add the tamarind, turmeric powder, and garam masala.
  • Grind to a paste.
    Mushroom Masala Steps - Fried spices are ground to a paste
  • Place the mushroom and onion pot back on the stove.
    Mushroom Masala Steps - Cooked mushrooms just before adding the masala
  • 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).