Have you ever tried mushroom masala? Well, here is an easy and yummy recipe of mushroom masala. Mushroom masala is a good, filling dish, ideal for a comforting meal. It is prepared using fresh mushrooms with aromatic spices mixed in it. Try it out for sure if you love the lingering tastes of rich, savoury flavours. Wash and chop your mushrooms and set them aside. Meanwhile, heat oil in a pan and add cumin seeds. Fry them till they splutter. Add the finely chopped onions and saut until golden brown. Add some ginger-garlic paste for that extra zing. Then add chopped tomatoes. Let that mixture cook until the tomatoes get soft and turn into a rich base. Add turmeric powder, red chilli powder, coriander powder, and garam masala for that warm, earthy flavour of spices. Once the masala is nicely infused, stir in chopped mushrooms till well-coated with the flavours. So cook for about 5-7 minutes, absorbing all the juices and the spices. Gradually thicken up the curry by adding in water and let it cook on slow flames until it gets to the desired consistency. Add the fresh cream and garnish with chopped coriander leaves. Serve it hot with roti, naan, or rice. Such a simple yet divine mushroom masala recipe does justice to that cosy dinner and surely satisfies every one of your cravings with bold flavour comfort.

• 250 gms mushroom
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Coriander
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tbsp ginger garlic paste
• 2 tomato
• 1/4 cup dairy cream
• 1 onion
• 2 tbsp cooking oil

• Start by cleaning and slicing 250 gms of fresh mushrooms.
• Mushrooms tend to carry dirt or soil, so it would be best to clean them properly.
• Just gently wipe them with a moist cloth or simply run them under the faucet quickly to avoid keeping them too moist because mushrooms love to absorb water.
• Once cleaned, uniformly slice the mushrooms and put them aside.
• Mushrooms have a meaty texture to them and, when cooked and infused with spices, are well-suited to this curry.
• Add two tablespoons of oil to a large pan and heat to medium temperature.
• Add one teaspoon of cumin seeds. Splutter the cumin seeds.
• It releases its essential oils through the tempering process and gives a deep, earthy aroma.
• Cumin is used significantly in Indian cooking. Its addition brings out a nutty flavour and goes very well with mushrooms.
• Then add one chopped onion to the pan.
• Saute onions for several minutes, stirring often, until they turn golden brown.
• The difference here is in caramelising the onions because it is what will form the base of your curry with a slightly sweet undertone that balances out the stronger spices.
• LPatiently cook over the onions to let them reach a rich, golden colour without burning.
• Once the onions turn golden brown, it's time to add 1 tablespoon of ginger-garlic paste.
• Mix the paste with the onions and saut them for almost a minute. Ginger-garlic paste is one of the very essential constituents of the cooking process in India. It gives a pungent yet savoury flavour.
• The saut ing of the paste helps to remove raw flavour and amplify the scent so that it perfectly bonds with the onions.
• Add 2 finely chopped tomatoes to the pan.
• Stir them into the onion and ginger-garlic mixture, and cook till the tomatoes soften and turn mushy. That should be about 4-5 minutes.
• The tomatoes break down to form a rich base of the curry. As you cook, tomatoes will release juices.
• That way, it helps to deglaze the pan, and all flavours from onions and ginger-garlic paste come into place.
• Once the tomatoes are soft, it's time to add the spices. So, add a total of 1/2 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and 1/2 teaspoon of garam masala.
• Mix all these spices into the tomato and onion mixture and then cook for around 2-3 minutes so that the spices get toasted and flavours can be released.
• Turmeric is added to the dish for colour while adding red chilli powder gives spice heat.
• Coriander powder adds a citrus freshness, and garam masala contributes warmth and depth as a result of the combination of spices.
• Once the spices are well combined, add the sliced mushrooms to the pan and mix them with the spiced tomato-onion mixture so that the mushrooms get nicely coated with spices.
• Saut the mushrooms for 5-7 minutes. In the meantime, as the mushrooms cook, they will be letting out their moisture, which helps them absorb all the flavours of spices.
• Also, stir occasionally so that the mushrooms don't stick and cook with both sides evenly.
• Once the mushrooms have softened up and all their moisture has evaporated, then you are ready for the next step.
• Add 1/2 cup of water to the pan. Adding moisture to the dish will help create a gravy for the curry.
• Season with salt to taste and mix everything.
• Bring to a boil, then reduce the heat to a simmer for 10-12 minutes.
• That is enough time for the flavours to deepen and the gravy from the curry to thicken.
• Don't let that continue indefinitely, however; stir occasionally so that mushrooms and spices are spread throughout, and nothing is sticking to the bottom of the pan.
• At this point, the curry should thicken nicely. Introduce ¼ cup of fresh cream, and mix it well to balance out the richness the gravy has loaded into it-making it more indulgent.
• Mix it well and cook for 2-3 minutes more, balancing the spices with the silky finish it gives to the curry.
• Season with freshly chopped coriander leaves.
• This spice adds its bright, fresh herbal note to the dish.
• Serve Mushroom Masala hot with roti, naan, or steamed rice. And there you go!
• This earthy mushroom curry with creamy gravy and aromatic spices is a satisfying option for any meal.