Easy Mushroom Masala Recipe {Vegan & GF StoveTop Indian}
This one-pot Easy Mushroom Masala Recipe is vegan low calorie recipe of mushroom curry and is bursting with the flavors of Indian spices and can you believe all that gathers in less than 15 minutes?
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 fresh 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. | |