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    Home » Gluten-Free Recipes

    Dry Mushroom Masala { Vegan, Gluten Free & Low Calorie Mushroom Recipes}

    Published: Sep 21, 2021 · Modified: Sep 4, 2022 by Deepti · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    Are you looking for a mushroom recipes that are quick, healthy, and are enriched with spicy flavors leading to an ultimate taste factor? This one-pot Dry Mushroom Masala is super healthy, vegan, low calorie and is bursting the flavors of Indian spices and can you believe all that gathers in less than 15 minutes!!

    mushroom dry masala with chapati

    Dry Mushroom Masala is a healthy vegan and gluten-free stove-top recipe of mushroom flavored with onion, 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.

    Why Would You Love This Recipe?

    • Gathers Quickly
    • Easily available Ingredients
    • Low Calorie Mushroom recipes
    • Vegan & Gluten Free
    • Exploding with Indian Spicy Flavors
    • The Best Mushroom Masala Ever!

    Ingredients Overview

    This recipe makes use of locally available veggies and Indian Spices. The blend of roughly chopped vegetables with spices makes it an authentic Indian vegetable.

    Read Recipe Card for the exact measurements.

    • Mushrooms: I have used white button mushrooms in this dry recipe. You may use any locally available variety like shiitake or Portobello without any changes to the recipe. Other vegetables that can be used in place of mushrooms are cauliflower, Paneer, Baby Corn, Baby potatoes.
    • Onion: The red onions work best as they are a blend of mild spicy and sweet flavors. You may use shallots or white onions too. One may also use spring onions. They are crunchy and their green stem is super healthy.
    • Garlic: Mushroom vegetable is incomplete without the flavor of garlic. I have added freshly grated garlic. Spring garlic would work good as well.
    • Capsicum: 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.
    • Mustard Oil: I love dry masala vegetable cooked slowly in mustard oil. It's easy substitute is Coconut oil. You may use any other vegetable oil as well. The quantity would remain the same.
    • Green Chilly: Spicier the better is a vegetable for me. Adjust the chilly quantity as my definition of spicy need not match with yours. Start with less and gradually increase.
    • Indian Spices: A blend of red chilly powder, Garm masala, Kasoori Methi, Dhaniya powder, Amchur (dry mango powder).
    ingredients for the vegetable
    raw veggies before chopping

    Variations

    • Mushroom Masala Curry: 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! Another way to make a curry mushroom is is to add grated tomatoes along with curd. But then it won't be vegan recipe.
    • Mushroom Tikka: If you love Indian appetizers, you would surely love our delicacy of Tikkas. Tikkas are curd and gram flour marinated chunks of vegetables smothered with Indian spices and then baked or cooked on grill top. One of the popular is Paneer Tikka from my blog.
    • Try another Vegetable: You may make Cauliflower, Paneer, tofu or Baby corn masala using the same recipe.
    • Try another flavor: The best flavor in a dry masala vegetable is of the lemon juice. It adds the perfect tanginess to this recipe.
    • Add Another Protein: Paneer and mushroom blend together nicely in savory dishes and paneer adds to the protein component of the dish too.
    • Try another Oil: 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.

    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!

    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.

    chopped vegetables

    Tips for making Dry Mushroom Masala

    • Add Spices on simmer to avoid burnt taste.
    • Spices shall be always added after onion directly in oil.
    • Cover by a lid to let all veggies gradually leave water.
    • This water helps in cooking veggies quickly. You may add little salt after onion too.
    • Don't soak mushrooms in water as they would become soggy and lose all the texture.

    FAQ

    Do we need to boil mushroom before cooking?


    Normally soaking mushrooms in water leaves them soggy. It's not necessary to boil the mushrooms but maybe washed under tap and pat dry with a cloth or keep them in sun before using.

    How long should a mushroom be cooked?


    Normally, mushrooms take about 5-10 min to cook when put in wok/ Kadai. They take about 3 min to leave moisture and then start getting tender gradually.

    How many calories in a mushroom curry?


    This dry mushroom masala has about 112 calories per serving. If you add grated tomatoes to make a curry, add another 30 calories per serving.


    Vegan Mushroom Dry Masala

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    mushroom dry masala with chapati

    Dry Mushroom Masala | Low Calorie Vegan Gluten Free Recipes

    Dry Mushroom Masala is a healthy, vegan and 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course dinner, Dry veggies, lunch, meal, Vegetables
    Cuisine Indian, indian traditional
    Servings 4 people
    Calories 112 kcal

    Equipment

    • Kadai/ Wok

    Ingredients
      

    • 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 tablespoon Mustard oil
    • 1 teaspoon Jeera
    • ¼ teaspoon Heeng (Asoeftida) optional
    • 1.5 teaspoon Turmeric powder (Haldi)
    • 1 teaspoon Garm Masala
    • 2 tsp Red Chilly powder can reduce the spicyness
    • 1 teaspoon Coriander powder (dhaniya powder)
    • ½ tsp Amchur Powder can use lemon juice (1 tsp)
    • 1.5 teaspoon crushed kasoori methi leaves Kasoori methi are dried methi leaves
    • 1-2 sprig coriander leaves optional for garnishing
    • salt as per taste

    Instructions
     

    Gathering and chopping Ingredients

    • Gather all the ingredients.
      ingredients for the vegetable
    • 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.
      raw veggies before chopping
    • 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.
      chopped veggies for mushroom masala

    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 tablespoon 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.
      Mustard oil in kadai
    • Add chopped onions and green chillies. Cook on full flame for 1-2 min and then simmer.
      adding onions after garlic
    • Once onions are pink, you may add capsicum. If you like brwon onions, cook longer. You may cover with lid for better cooking.
      capsicum added to onions
    • Capsicum will leave a bit water and would turn to pale green and less crunchy. That's the time to add chopped tomatoes.
      tomatoes added to onion capsicum
    • Add spices (except Amchur) along with salt and cover with lid. Toamtoes take about 3 min to cook on low flame.
      spices for mushroom masala
    • 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.
      add mushrooms to vegetables cooked
    • Now mushrooms are almost done. You may add Amchur and garnish with coriander leaves.
      almost cooked mushroom
    • The low-calorie Vegan mushroom masala dry is ready. Serve it with curd, chapati and salad! Enjoy this spicy treat!
      mushroom dry masala with chapati

    Notes

    • Add Spices on simmer to avoid burnt taste.
    • Spices shall be always added after onion directly in oil.
    • Cover by a lid to let all veggies gradually leave water.
    • This water helps in cooking veggies quickly. You may add little salt after onion too.
    • Don't soak mushrooms in water as they would become soggy and lose all the texture.
    Nutrition Facts
    Serving size: 1 bowl
    Servings: 4
    Amount per serving  
    Calories 112
    % Daily Value*
    Total Fat 5.7g 7%
    Saturated Fat 0.7g 3%
    Cholesterol 0mg 0%
    Sodium 13mg 1%
    Total Carbohydrate 14g 5%
    Dietary Fiber 3.7g 13%
    Total Sugars 6.7g  
    Protein 3.7g  
    Vitamin D 189mcg 945%
    Calcium 33mg 3%
    Iron 2mg 12%
    Potassium 543mg 12%
    *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.
    Keyword 10 minute healthy recipes, easy mushroom veg recipes, Low calorie vegetable recipe, mushroom veg recipes, vegan recipes for weight-loss, weight-loss vegetable recipe

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

    Reader Interactions

    Comments

    1. Jaishree says

      February 25, 2022 at 12:31 pm

      5 stars
      Loved this recipe! not a big fan of mushrooms, this recipe was liked by everyone at home. We made it in ghee.

      Reply
      • Deepti says

        February 27, 2022 at 12:48 pm

        Hey Jaishree, glad to know this. Keep visiting for more such recipes. Thanks

        Reply

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

    More about me →

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