Mushroom Masala

Some of us are mushy over mushrooms. We fawn over fawn mushrooms (yeah, a special kind) at supermarkets and have to be held back from picking them off lanes.

Give us mushrooms in an omelette, dunked in French cream or stir fried and we’ll down those all. This one is easy to make and delicious.

Heat 2 tbs coconut oil or ghee in a pot. Temper with 1/2 tsp cumin seeds and few curry leaves. Add 2 chopped onions, 2 slit green chillies and sauté well. Add 1 tsp ginger garlic paste, sauté.

Then add 1/2 tsp turmeric powder, 1/2 tsp crushed black pepper, 1/2 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala and sauté well.

Add 1 chopped tomato and 1/2 tsp dried fenugreek leaves. Sauté until tomatoes are mushy. Add 2 cups chopped mushrooms. Stir well. Cook covered for 10 minutes on low flame.

Add 1/2 cup fresh cream. Stir well and turn off the flame.

Garnish with chopped coriander leaves and serve hot with naan or pulao.

By Linda Joseph Kavalackal,
Christ & Co.