Mushroom Masala

A quick weekday curry with ordinary mushrooms. Cook the mushrooms on high heat first so they brown instead of boiling.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 10 min
• Cook 25 min
• Vegan · gluten-free

Ingredients

• 400 g mushrooms, quartered
• 100 g peas
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp kitchen king or garam masala
• 1 tsp salt
• ½ tsp kasuri methi
• Coriander

Method

1. Fry the mushrooms in 1 tbsp oil on high heat for 5 minutes. Set aside.
2. Heat the rest of the oil, fry cumin and onion until golden, then ginger-garlic paste.
3. Add tomatoes and spices and cook until oil separates.
4. Add mushrooms, peas, salt and 100 ml water. Simmer 5 minutes. Finish with kasuri methi and coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.