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!!
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).
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.
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
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.
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.
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.
You may also like:
Other Mushroom Recipes from the blog:
More Vegan Recipes from the Blog:
- Sour Apple Smoothie {Healthy, Vegan and Sugar-Free}
- Green Beans And Potatoes {Vegan Quick Recipe}
- Pan Fried Sweet Potato {Vegan, Gluten Free, Healthy}
- Roast Pumpkin And Spinach Salad {Vegan, Gluten Free}
- Vegan Arrabiata Pasta {Creamy, Gluten Free}
- Amla Ka Achar | How to make Amla Pickle
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Dry Mushroom Masala | Low Calorie Vegan Gluten Free Recipes
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.
- 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 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.
- 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!
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. | |
Jaishree says
Loved this recipe! not a big fan of mushrooms, this recipe was liked by everyone at home. We made it in ghee.
Deepti says
Hey Jaishree, glad to know this. Keep visiting for more such recipes. Thanks