Are you looking for a vegetable recipe that is quick, healthy, and is enriched with spicy flavors leading to an ultimate taste factor? This one-pot Mushroom Masala is super healthy, vegan, and can be made in less than 15 minutes!!
Low-Calorie Vegan Mushroom Masala Dry is a healthy gluten-free stove-top recipe of mushroom flavored with garlic, capsicum, and tomatoes. If you are a big fan of Kadai Paneer, you will surely love this recipe. It’s absolutely a vegan version of the same.
While making this, I prefer a wok/ Kadai. If you may use an iron Kadai, nothing like it. The dry Indian vegetables taste immensely great when made in an iron Kadai. The slow cooking process ensures that every time we stir, the iron from the utensil gets absorbed in the vegetable.
This recipe makes use of locally available veggies (capsicum, onion, tomato along with white button mushroom) and Indian Spices. The blend of roughly chopped vegetables with spices like red chilly powder, raw green chilly, Garm Masala, Kasoori Methi, Amchur (dry mango powder) makes it an authentic Indian vegetable.
If you are looking for a mushroom substitute, you may use Paneer, baby potatoes, Cauliflower, etc. One may also use spring onions in this recipe. They are crunchy and their green stem is super healthy. Bell peppers of any color suit mushroom recipe always as they are the show stealers. The Vitamin-C-rich bell peppers are not just dominant in taste but their crisp texture and color give this recipe a beautiful look.
For Mustard oil, an easy substitute is Coconut oil. You may use any other vegetable oil as well. The quantity would remain the same.
What goes with Dry Mushroom Masala
Being an Indian, I love teaming mushrooms with Parathas or Chapati along with fresh salad, curd/raita, or a lentil/dal. This is a healthy lunch or dinner one may choose to have for weight loss or lifestyle change!
Can I make this recipe using Desi Ghee?
Yes, absolutely! Over years, I have used Desi ghee for making several Indian vegetables like Kaddu (pumpkin dry vegetable), Aloo Tamatar (Potato with tomato gravy), Paneer Bhurji (scrambled Paneer), the tempering of lentils, Lemon rice in desi ghee, Pumpkin paratha and a lot more.
The vegetables made in desi ghee have amazing flavor and color too. The spices mixed with melting ghee are so aromatic that everyone is hungry before mealtime. I would be creating the Desi ghee recipes section soon and would love to know which recipes you would want to include in it.
Nutrition Benefits of having Mushroom
Mushrooms don’t add flavor to the dish but they are incredibly packed with nutrition. These white beauties are low-carb, low-calorie, zero cholesterol superfoods, and are rich in potassium. If kept in sun, they are believed to be a rich veg source of Vitamin D. For knowing more veg sources of Vitamin D, you may refer to this article.
Tips for making Dry Mushroom Masala
Can I make this a curry Mushroom Masala?
Curry are my weakness just like dry veggies. To make this vegan mushroom masala with curry, you may add coconut milk. Though I haven’t tried this yet, I feel Mushroom with coconut milk would be a perfect combo. I made a Thai veg Soup with coconut milk and it was superb!
The other option is to grate tomatoes instead of chopping and add little curd in almost cooked tomato gravy.
You may also like:
Other Mushroom Recipes from the blog:
More Vegan Recipes from the Blog:
- Amla Ka Achar | How to make Indian Gooseberry Pickle
- Low-Calorie Vegan Mushroom Masala Dry | How to make Healthy and Vegan Mushroom Subji
- Gluten-free Healthy Vegan Tomato Pasta| How to make Spicy Pasta
- Apple Cucumber Mint Salad | How to make Weight-Loss Salads
- Capsicum No-Cheese Vegan Pasta | How to make Slimming Vegan Recipes
Vegan Mushroom Masala Dry | Weight-Loss Vegan Recipes
- Kadai/ Wok
- 200 gm Mushroom can wash and dry in sun a day before
- 2 large onions
- 2-3 medium tomatoes
- 2 medium capsicum
- 5-6 cloves garlic
- 1 large freh green chily
- 1 tbsp Mustard oil
- 1 tsp Jeera
- 1/4 tsp Heeng (Asoeftida) optional
- 1.5 tsp Turmeric powder (Haldi)
- 1 tsp Garm Masala
- 2 tsp Red Chilly powder can reduce the spicyness
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Amchur Powder can use lemon juice (1 tsp)
- 1.5 tsp crushed kasoori methi leaves Kasoori methi are dried methi leaves
- 1-2 sprig coriander leaves optional for garnishing
- salt as per taste
Gathering and chopping Ingredients
- Gather all the ingredients.
- Wash mushrooms and dry them in sun for few hours. this step can be done a day before or just in the morning you wish to make it.
- Wash and Chop the other vegetables in the large chunks as mushroom masala becomes tasty with that. Garlic can be grated. Green chilly can be chopped in small or large pieces.
Cooking the vegetable in Wok
- Heat mustard oil in Kadai till it turns from dark yellow to light yellow. It takes 1-1.5 on full flame for 1.5 tbsp of oil to be ready for cooking. Dont worry about the smoke. Make sure to open an window / door of the kitchen. Once it cools off, add Heeng, jeera, grated garlic.
- Add chopped onions and green chillies. Cook on full flame for 1-2 min and then simmer.
- Once onions are pink, you may add capsicum. If you like brwon onions, cook longer. You may cover with lid for better cooking.
- Capsicum will leave a bit water and would turn to pale green and less crunchy. That's the time to add chopped tomatoes.
- Add spices (except Amchur) along with salt and cover with lid. Toamtoes take about 3 min to cook on low flame.
- Add Mushrooms to the cooked veggies. It would leave the water and gradually shrink in size. Cook for 2 min or till mushroom become tender.
- Now mushrooms are almost done. You may add Amchur and garnish with coriander leaves.
- The low-calorie Vegan mushroom masala dry is ready. Serve it with curd, chapati and salad! Enjoy this spicy treat!
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 5.7g||7%|
|Saturated Fat 0.7g||3%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3.7g||13%|
|Total Sugars 6.7g|
|Vitamin D 189mcg||945%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|